How To make Slice And Bake Oatmeal Cookies
1 1/2 c Vegetable shortening
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
3 Whole smilin' eggs
1 1/2 Teaspoons vanilla extract
1 3/4 c All-purpose flour
1 1/2 Teaspoons salt (decrease!)
1 1/2 Teaspoons baking soda
4 1/2 c Rolled oats, uncooked
3/4 c Chopped nuts
3/4 c Raisins
THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking sheets; set aside. Cut prepared frozen
dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks. Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen. (CON IN PART 2) -----
How To make Slice And Bake Oatmeal Cookies's Videos
Refrigerator Oatmeal Cookies Recipe
Back in 1956 these cookies were judged the best ever tasted in a Betty Crocker baking contest. I modified the recipe a little, using butter rather than shortening (which can contain trans fat). The result was a batch of delicious cookies with just the right crunch and chewiness and a pleasing balance of flavors.
See the full recipe on my web site at:
white-trash-cooking.com/recipes/refrig_oatmeal_cookies.html
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BEST Oatmeal Cookies Recipe
Soft and chewy, these are the BEST Oatmeal Cookies you'll eat! The recipe is easy and I am showing you how to make them 4+ different ways!
PRINTABLE RECIPE:
RECIPE
INGREDIENTS
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 cup unsalted butter softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups quick cooking oats
1 1/2 cups mix-ins (see below) optional
INSTRUCTIONS
Note: this dough needs to be chilled. Plan ahead!
In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in desired mix-ins.
Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Mix It Up Monday - Slice and Bake Cookies
Slice And Bake Cookies
Chocolate Chip Cookies
2 cup butter or margarine
1 1/3 cups sugar
1 2/3 cups packed brown sugar
1 tbsp vanilla
4 eggs
5 1/2 cups all-purpose flour
2 tsp salt
2 tsp baking soda
2 cups chocolate chips cup chopped nuts
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 10 minutes until browned around the edges.
Gingersnap Cookies
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tbsp baking soda
1 tsp salt
2 tbsp ground ginger
1 tbsp ground cinnamon
Cream shortening and sugar together. Beat in eggs and molasses. In a seperate bowl, combine the last 5 ingredients. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 1/2 inch slices. Cut each slice in half. Roll each half into a ball. Roll each ball in sugar. Place on undgreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 8 to 10 minutes until set around the edges with cracked tops.
Peanut Butter Cookies
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 tsp vanilla
4 eggs
5 cups all-purpose flour
4 tsp baking soda
Cream together butter and sugars and peanut butter. Beat in vanilla and eggs until light and fluffy. In a seperate bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 8 to 10 minutes until browned around the edges.
Oatmeal Cookies
2 cups butter or margarine
2 cups sugar
2 cups packed brown sugar
2 tsp vanilla
4 eggs
4 cups all-purpose flour
5 cups rolled oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3/4 cup chopped nuts
1 to 2 cups raisins
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, oats, salt and baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on greased cookie sheet 1 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 10 to 12 minutes until browned around the edges.
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Oatmeal apricot cookies! - Quick recipe
Simple, quick and healthy treat for your kids and friends - oatmeal apricot cookies!
Ingredients:
oatmeal - 400g
apricots - 130g
butter - 113g
brown sugar - 60g
eggs - 2
baking powder - 8g (2 tsp.)
salt - 1/4 tsp.
put in the fridge for 1 hour before baking
bake for 15-20 min at 180C
Enjoy!
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Genre and Mood: Holiday + Bright
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ONLY 3 Ingredients | NO BAKE Oatmeal Bars
No bake peanut butter oatmeal bars are a little bit sweet and a little bit savory. A quick and easy homemade treat that you can make from pantry staples.
RECIPE:
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2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie!
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