Does anyone have any good oatmeal cookie recipes? Thanks
From the desk of Scott Fiore

On Tue, 10 Feb 2009 22:28:43 -0800 (PST), Scott Fiore
> wrote:

>Does anyone have any good oatmeal cookie recipes? Thanks
>From the desk of Scott Fiore


The recipe on the Quaker Oats box is a good start. My son loves them
with butterscotch morsels in them. That recipe if found on the bag of
Nestles' butterscotch morsels.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Feb 11, 12:28Â*am, Scott Fiore > wrote:
> Does anyone have any good oatmeal cookie recipes? Â*Thanks
> From the desk of Scott Fiore

These are really good - crisp, not tough. The recipe came from a
google search. I didn't copy the site - my bad.
Lynn in Fargo :-)
Â*
The Best Oatmeal Raisin WalnutÂ*Cookies

Preheat oven to 375°F.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (fresh if possible)
1 1/4 cups margarine at room temperature€¨ €” (2-1/2 sticks - orig.
calls for butter)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar۬1 large egg۬1 teaspoon vanilla۬3 cups Quaker
oats, (quick or old fashioned, not instant)۬3/4 cup pre-plumped
raisins
1/2 cup toasted walnuts, chopped

In a medium bowl, thoroughly stir together flour, baking soda,
cinnamon, salt and nutmeg.
In a mixing bowl, using high speed of an electric mixer, cream butter
and both sugars until light and fluffy. Beat in egg and vanilla.
By hand, stir in the flour mixture. When flour is absorbed, stir in
oats, raisins and nuts.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp
cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool
completely. Store tightly covered.

Scott Fiore wrote:
> Does anyone have any good oatmeal cookie recipes? Thanks
> From the desk of Scott Fiore


Is the desk a good cook?

Oatmeal are not my favorite, but the recipe on the Quaker Oats box
is OK and can be improved with the addition of pecans and chocolate chips.

gloria p

On Feb 12, 4:01*am, Gloria P > wrote:
> Scott Fiore wrote:
> > Does anyone have any good oatmeal cookie recipes? *Thanks
> > From the desk of Scott Fiore
>
> Is the desk a good cook?
>
> Oatmeal are not my favorite, but the recipe on the Quaker Oats box
> is OK and can be improved with the addition of pecans and chocolate chips..
>
> gloria p

How dare you talk about food!

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

On Wed, 11 Feb 2009 07:12:57 -0500, The Cook >
wrote:

>On Tue, 10 Feb 2009 22:28:43 -0800 (PST), Scott Fiore
> wrote:
>
>>Does anyone have any good oatmeal cookie recipes? Thanks
>>From the desk of Scott Fiore
>
>
>The recipe on the Quaker Oats box is a good start. My son loves them
>with butterscotch morsels in them. That recipe if found on the bag of
>Nestles' butterscotch morsels.


Quaker Vanishing Oatmeal Raisin Cookies
CDKitchen http://www.cdkitchen.com

Category: Oatmeal Cookies
Serves/Makes: 4 dozen | Difficulty Level: 3 | Ready In:
30-60 minutes

Ingredients:

1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins


Directions:
Heat oven to 350 F. In large bowl, beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add combined flour, baking
soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on
cookie sheets; remove to wire rack. Cool completely. Store tightly
covered.

BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking
pan. Bake 30 to 35 minutes or until light golden brown. Cool
completely in pan on wire rack. Cut into bars. Store tightly covered.
24 BARS

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet
chocolate chips or candy-coated chocolate pieces for raisins; omit
cinnamon. Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as
directed.

Recipe Location:
http://www.cdkitchen.com/recipes/rec...ies41301.shtml
Recipe ID: 32502
Don't forget to stop back at CDKitchen and write a review or upload a
picture of this recipe!

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2009 CDKitchen, Inc.