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OATMEAL-COOK-1(D)        USENET Cookbook        OATMEAL-COOK-1(D)

INVISIBLE OATMEAL COOKIES

     OATMEAL-COOK-1 - Delicious high-fiber oatmeal drop cookies.

     These oatmeal cookies are for cookie lovers to splurge with.
     Not only are they great tasting, but they are very high in
     fiber content and easy to make.  The recipe is mine and is
     based on several different ideas in different cookbooks as
     how to best to make them.  In fun, I call them "Invisible
     Oatmeal Cookies" because they are wont to disappear whenever
     unguarded.  Enjoy.

INGREDIENTS (4 dozen cookies)
     1 cup     flour
     2 tsp     baking powder
     1/2 tsp   salt
     1 tsp     ground cinnamon
     1/4 tsp   ground nutmeg
     1/2 cup   butter (softened to room temperature)
     1 cup     brown sugar (packed firmly into measuring cup)
     1 1/2 cups
               quick cooking oats (uncooked)
     2         large eggs (lightly beaten)
     1 tsp     vanilla extract
     1 tsp     almond extract
     1 cup     raisins
     1 cup     dates (chopped)
     1 cup     pecans (chopped)

PROCEDURE
          (1)  Preheat oven to 350 deg. F.  Sift together flour,
               baking powder, salt, cinnamon, and nutmeg until
               well blended.

          (2)  In a separate bowl, stir softened butter with
               brown sugar until well mixed.

          (3)  Stir sifted dry ingredients into butter-sugar mix-
               ture.  Stir in dry oats and beaten eggs.  Add
               vanilla and almond extracts.  Mix thoroughly.
               Stir in raisins, chopped dates, and chopped
               pecans.  Mix well until batter is firm.

          (4)  Drop small dollops (each about 1 heaping teaspoon)
               about 2 inches apart onto a greased cookie sheet.
               Bake for 18 minutes in 350 deg. F oven until gol-
               den brown. Remove from cookie sheet, lay flat, and
               cool for 10 minutes before serving.

NOTES
     If any children (young or old) live within smelling distance
     of your stove, make extra cookies for when they suddenly
     show up for an unexpected visit.

     The recipe may be halved, doubled, or whatever without harm.
     The batter as well as the baked cookies freeze well.  Thaw
     batter on countertop.  Thaw cookies either in microwave or
     in oven.

RATING
     Difficulty: easy.  Time: 30 minutes.  Precision: measure the
     ingredients.

CONTRIBUTOR
     George Robertson
     Tandy Electronics R&D, Fort Worth, Texas
     ihnp4!sys1!sysvis!george
     Path: decwrl!recipes
     From: suz@hadron.uucp (Suzanne Padgett)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Oatmeal fudge cookies
     Message-ID: 
     Date: 24 Jul 87 06:06:22 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Hadron, Inc., Fairfax, Virginia, USA
     Lines: 71
     Approved: reid@decwrl.dec.com

                Copyright (C) 1987 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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