Oatmeal Raisin Cookies:
http://www.quakeroats.com/qfb_Recipe...m?recipeid=499



* Exported from MasterCook *

Skippy's Classic Peanut Butter Cookies

Recipe By :Skippy®, slightly altered by Damsel
Serving Size : 0 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter -- Skippy
1/2 cup soft butter
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour

1. Preheat oven to 350°F. In medium bowl combine flour, baking powder,
baking soda and salt; set aside.

2. In large bowl with mixer at medium speed, beat peanut butter and
butter until smooth. Beat in sugars until blended. Beat in eggs and
vanilla. Add flour mixture; beat until well blended. If necessary,
refrigerate dough.

3. Shape dough into 1-inch balls, then dip in sugar. Place 2 inches
apart on ungreased cookie sheets. Flatten with fork, making crisscross
pattern.

4. Bake 11 to 13 minutes or until lightly browned. Remove; cool
completely on wire rack. Store in tightly-covered container.

Source:
"http://www.peanutbutter.com/"

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* Exported from MasterCook *

Toll House Cookies

Recipe By :Nestlé
Serving Size : 60 Preparation Time :0:10
Categories : chocolate cookies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon water
2 large eggs
12 ounces semisweet chocolate chips
1 cup chopped pecans -- optional

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl
until creamy. Add eggs one at a time, beating well after each
addition. Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets
for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread
into prepared pan. Bake for 20 to 25 minutes or until golden brown.
Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper.
Refrigerate for 1 hour or until firm. Shape each half into 15-inch
log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to
375° F. Cut into 1/2-inch-thick slices; place on ungreased baking
sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely. Makes
about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up
to 8 weeks.

Cuisine:
"American"
Source:
"www.verybestbaking.com"

Cuisine:
"American"

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On Fri, 23 Dec 2005 15:51:31 -0600, Damsel in dis Dress
> wrote:

Wrong recipe:

> Oatmeal Raisin Cookies:
> http://www.quakeroats.com/qfb_Recipe...m?recipeid=499

Right recipe:

* Exported from MasterCook *

Quaker's Best Oatmeal Cookies

Recipe By :Quaker Oats
Serving Size : 36 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups soft butter -- (2-1/2 sticks)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt -- optional
1/4 teaspoon ground nutmeg
3 cups quick-cooking oats -- uncooked

1. Heat oven to 375°F. In large bowl, beat margarine and sugars
until creamy. Add egg and vanilla; beat well. Add combined flour,
baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie
sheets.
3. 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.

BAR COOKIES:
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25
to 30 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 raisins or chopped nuts.
Omit spices; stir in 1 cup semi-sweet chocolate chips, butterscotch
chips or peanut butter-flavored chips.

Source:
"http://www.quakeroats.com/"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 5g Fat (38.2%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Fat; 1/2 Other Carbohydrates.

On Fri, 23 Dec 2005, Damsel in dis Dress wrote:

> On Fri, 23 Dec 2005 15:51:31 -0600, Damsel in dis Dress
> > wrote:
>
> Wrong recipe:
>
> > Oatmeal Raisin Cookies:
> > http://www.quakeroats.com/qfb_Recipe...m?recipeid=499
>
> Right recipe:

You don't have any "wrong" recipes!

Thanks for both of them

Elaine, too

On Fri, 23 Dec 2005 18:32:13 -0600, Elaine Parrish >
wrote:

> On Fri, 23 Dec 2005, Damsel in dis Dress wrote:
>
> > On Fri, 23 Dec 2005 15:51:31 -0600, Damsel in dis Dress
> > > wrote:
> >
> > Wrong recipe:
> >
> > > Oatmeal Raisin Cookies:
> > > http://www.quakeroats.com/qfb_Recipe...m?recipeid=499
> >
> > Right recipe:
>
> You don't have any "wrong" recipes!

Sure I do. Did you read the ingredients in that first one? They're
alll healthy-like. {shudder}

> Thanks for both of them

You betcha! The Skippy peanut butter cookie is the best I've ever
tasted. Absolutely the best. The granulated sugar on top is
mandatory, BTW.

Carol

On Fri, 23 Dec 2005, Damsel in dis Dress wrote:

> On Fri, 23 Dec 2005 18:32:13 -0600, Elaine Parrish >
> wrote:
>
> > On Fri, 23 Dec 2005, Damsel in dis Dress wrote:
> >
> > > On Fri, 23 Dec 2005 15:51:31 -0600, Damsel in dis Dress
> > > > wrote:
> > >
> > > Wrong recipe:
> > >
> > > > Oatmeal Raisin Cookies:
> > > > http://www.quakeroats.com/qfb_Recipe...m?recipeid=499
> > >
> > > Right recipe:
> >
> > You don't have any "wrong" recipes!
>
> Sure I do. Did you read the ingredients in that first one? They're
> alll healthy-like. {shudder}


tee hee hee. Is that why I didn't recognize so many of those
ingredients???


>
> > Thanks for both of them
>
> You betcha! The Skippy peanut butter cookie is the best I've ever
> tasted. Absolutely the best. The granulated sugar on top is
> mandatory, BTW.
>
> Carol
>

I PB cookies. I'll be sure to try it first. I'm not a bit afraid of a
little granulated sugar!

Elaine

On Sat, 24 Dec 2005 01:03:16 -0600, Elaine Parrish >
wrote:

> On Fri, 23 Dec 2005, Damsel in dis Dress wrote:
>
> > Did you read the ingredients in that first one? They're
> > alll healthy-like. {shudder}
>
> tee hee hee. Is that why I didn't recognize so many of those
> ingredients???

Yup, that would be why. Recipes like that should be banned. Banned,
I tell you!

> > The Skippy peanut butter cookie is the best I've ever
> > tasted. Absolutely the best. The granulated sugar on top is
> > mandatory, BTW.
>
> I PB cookies. I'll be sure to try it first. I'm not a bit afraid of a
> little granulated sugar!

The sugar makes the cookies look a lot more appetizing. I promise
that these will be the best peanut butter cookies you've ever tasted.
I'm so convinced that you'll love your new peanut butter cookies, that
I'll accept a return by mail if you're not 100% satisfied. I'm sorry,
but shipping is the responsibility of the customer.

Holiday Hugs!
Carol

"Damsel in dis Dress" > wrote in message
...
> Holiday Hugs!
> Carol


thanks for being here carol!
i enjoy your posts and learn a lot!

On Sat, 24 Dec 2005 16:38:43 GMT, "readandpostrosie"
> wrote:

> thanks for being here carol!
> i enjoy your posts and learn a lot!

Wow! Thank you! It's gonna take awhile to wipe this big ol' smile
off my face.

Holiday Hugs!
Carol