Thick, Chewy Oatmeal Raisin Cookies

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Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you're like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they're always thicker when baked from the cold - only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I'm swimming in cookies when I make the full volume, but if you're feeding a crowd, go ahead and double it.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Find this recipe at:

http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/

My Mom's Oatmeal Cookies

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My Mom's Oatmeal Cookies

By Linda Larsen

This traditional chewy oatmeal cookie recipe has been in my family for years. The recipe card I use is so faded I can hardly read it. Your family will love these cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients:

    * 1/2 cup butter, softened
    * 1/2 cup oil
    * 1/2 tsp. salt
    * 1 tsp. cinnamon
    * 2 tsp. vanilla
    * 2 Tbsp. corn syrup
    * 2 cups sugar
    * 2 eggs
    * 2 Tbsp. milk
    * 2 cups flour
    * 1-1/2 tsp. baking soda
    * 2 cups oats
    * 1 cup chopped walnuts or coconut

Preparation:
Preheat oven to 350 degrees F. Combine butter, oil, salt, cinnamon, vanilla, corn syrup, sugar, eggs, and milk in a large bowl and mix until well blended.

Add flour and baking soda to butter mixture and blend. Stir in oats and nuts. Drop by teaspoonfuls onto greased cookie sheets (or use Silpat liners), about 2" apart. Bake at 350 degrees for 10-14 minutes until light golden brown. About 48 cookies

Review:

Best Chewy Oatmeal EVER!!, January 22, 2008
Guest tidywhitey

"I made this recipe as exactly written, except added 1 cup of nuts and 1 cup of chocolate chips(for my husband). I cooked them for 10 min. on a silicone mat on baking sheet. They are the chewiest oatmeal cookies I have ever tried. They also stay chewy after 4-5 days in airtight container. Next time I will try substituting the corn syrup with molasses or maple syrup. No wonder your recipe card is tattered--it's a keeper!! Thanks for sharing!!"

Find this recipe at:

http://busycooks.about.com/od/cookierecipes/r/oatmealcookies.htm

Soft Oatmeal Cookies

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Soft Oatmeal Cookies

Ingredients

    * 1 1/2 cups unbleached all-purpose flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 cup unsalted butter, softened
    * 1 1/2 cups brown sugar
    * 1 teaspoon vanilla extract
    * 1 egg
    * 2 1/2 cups rolled oats
    * Vanilla ice cream

Directions

With the rack in the middle position, preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper. In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside. In another bowl, cream the butter with the brown sugar and vanilla using an electric mixer. Add the egg and beat until smooth. With the mixer on low speed, add the flour mixture. Stir in the rolled oats using a wooden spoon. With lightly floured hands, shape 75 ml (1/3 cup) of the dough into a ball. Place on a baking sheet. Repeat with the remaining dough, arranging 6 balls on each sheet. Press the balls until they are about 1 cm (1/2 inch) thick. Bake 1 sheet at a time for about 13 minutes; the centre of the cookie should still be soft. Let cool slightly. Using a spatula, gently transfer the cookies to serving plates.

Garnish each with a scoop of ice cream.

Find this recipe at:

http://www.foodnetwork.ca/recipes/Dessert/Rice-Grain/recipe.html?dishid=10547

Oatmeal Cookies Recipe

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Oatmeal Cookies Recipe

submitted by reader Jean Glasier of Rogers City, MI

Ingredients
2/3 cup butter
2 cups dark brown sugar
3 eggs
4 tablespoons molasses
3 tablespoons cream or half-and-half
1 teaspoon vanilla
1 1/2 cups old-fashioned rolled oats
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup raisins
1/2 to 1 cup chopped nuts

Instructions
Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar in a large bowl. Add eggs, molasses, cream, vanilla, and oats. Sift together flour, soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add to butter mixture. Mix well. Stir in raisins and nuts. Drop by tablespoonsful onto greased cookie sheet. Bake 10 to 12 minutes. Remove to a rack immediately.

Find this recipe at:

http://www.americanprofile.com/recipes/view/27/oatmeal-cookies.html

Old Time Oatmeal Raisin Cookies

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Old Time Oatmeal Raisin Cookies

Makes about 54 cookies

Ingredients

    * 1-1/2 - cup all-purpose flour
    * 1 - teaspoon baking soda
    * 1/2 - teaspoon ground cinnamon
    * 1/4 - teaspoon ground nutmeg
    * 1/4 - teaspoon salt
    * 3/4 - cup butter, softened
    * 3/4 - cup packed brown sugar
    * 3/4 - cup granulated sugar
    * 2 - eggs
    * 1 - teaspoon vanilla extract
    * 1-3/4 - cup old-fashioned rolled oats
    * 1 - package (8 ounce) Seedless Raisins

Directions

Preheat oven to 375° F.

   1. In medium bowl, add the flour, baking soda, cinnamon, nutmeg and salt.
   2. Mix and set aside.
   3. In a large bowl, add the butter, brown sugar and granulated sugar. Beat until creamy.
   4. Next, beat in eggs and vanilla until blended.
   5. Beat in flour mixture until just blended.
   6. Finally, stir in oats and raisins.
   7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
   8. Bake at 10 to 12 minutes or until lightly browned.
   9. Remove to wire racks to cool completely.

Find this recipe at:

http://www.alanskitchen.com/DESSERTS/Cookies/Old_Time_Oatmeal_Raisin_Cookies.htm

Will Rogers Cookie

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Will Rogers Cookies

1 cup butter/margarine
1 cup sugar
1 cup brown sugar packed
2 eggs
2 cups all purpose flour

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt
2 cups corn flakes
1 cup shredded coconut
1 cup chopped dates

1 tsp vanilla

Preheat oven to 375 and grease baking sheets
In large bowl, beat butter, both sugars until creamy. Add eggs and blend. In another

bowl sift tog. flour, baking soda & powder, salt. Add in corn flakes and oats, stir together.

Stir dry ingredients with sugar mixture. Stir well. Add all other ingredients and stir well.
Drop dough onto prepared cookie sheet - Bake 8-10 min and cool 1 min. before

removing from cookie sheet

Amish Yumazitti Recipe

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Amish Yumazitti Recipe

Ingredients:
8 ounces wide noodles, cooked and drained

1 1/2 pounds ground beef

1/2 cup diced celery

2 tablespoons butter

1/4 teaspoon pepper Salt to taste

1 (10 1/2 ounce) can cream of chicken soup

1 (10 ounce) can tomato paste

1/2 pound Cheddar cheese, grated

Directions:
Brown meat in butter, and season with salt and pepper.

Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/86/Amish-Yumazitti/

Amish Ribs and Kraut Recipe

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Amish Ribs and Kraut Recipe

Ingredients:
Country-style ribs
3 pounds sauerkraut
3/4 cup chopped onion
6 to 8 whole cloves
1 1/2 cups chopped apples
1 teaspoon brown sugar
A dash of Pepper
1 1/2 cups chicken broth

Directions:
Broil or slow cook country style ribs. In a large roasting pan or casserole dish mix together sauerkraut, onion, cloves, apples, brown sugar, pepper and chicken broth.

Bury ribs at random in sauerkraut mixture. Pour chicken broth over top. Bake at 325 degrees F for 2 hours.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/24/Amish-Ribs-and-Kruat/

Amish Apple Nut Cake Recipe

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Amish Apple Nut Cake Recipe

Ingredients:
1 1/4 cups oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 cups cubed, peeled apples
1 cup chopped nuts

Topping 1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup brown sugar, firmly packed

Directions:
Mix together well oil, sugar and eggs. Add remaining cake ingredients and mix well again. Pour into greased 13 x 9-inch pan and bake at 350 degrees F for 45 to 55 minutes, starting in a cold oven.

Mix together topping ingredients in a saucepan and bring to a boil. Pour on cake while cake is still warm.

Source:recipegoldmine.com

Thank you for visiting http://www.amishrecipes.net


Find this recipe at:

http://www.amishrecipes.net/recipes.php/128/Apple-Nut-Cake/

Butternut Squash and Quinoa Frittata

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Butternut Squash and Quinoa Frittata

1 tbsp olive oil
1 medium onion, thinly sliced
3 cups of cubed butternut squash
1 tsp fresh chopped rosemary
A pinch of nutmeg
A splash of water
1 cup of cooked Quinoa
3 eggs
4 egg whites
1/2 cup of skim milk
1/2 cup of blue cheese crumbles
Salt and pepper

Preheat oven to 400.

Heat olive oil in a 10-inch skillet over medium heat.  Add in onions and
allow to cook for about 8 minutes or soŠyou want them to be translucent
and on they're way to sweet.

In the meantime combine eggs, egg whites, milk, salt and pepper in a
medium bowl.

Once the onions are ready, stir in squash, rosemary, and nutmeg.  Add a
splash of water and pop a lid on for about ten minutes or until just
tender.  Remove lid and stir in quinoa.

Once everything is well combined, turn the heat off and pour in egg
mixture.  Top with crumbled blue cheese and pop everything in the oven
for about 20 minutes.

Serves 4