Aunt Angies Oatmeal Drop Cookies Food

AUNT GAIL'S OATMEAL LACE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
• Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.

BEST OATMEAL RAISIN COOKIES

Steps:

• This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
• Cream together butter and sugars.
• Add flour, salt, cinnamon and soda and mix well.
• Blend in egg-raisin mixture, oatmeal, and chopped nuts.
• Dough will be stiff.
• Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
• Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

OATMEAL DROP COOKIES

Steps:

• In medium pot mix margarine, sugar, cocoa and milk.
• Boil 1 minute (start timing when it starts to bubble).
• Remove from burner and add peanut butter, vanilla and oatmeal. Stir until thick.
• Drop by spoon onto a greased cookie sheet or wax paper.
• Let cool. Be ready to munch.

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

AUNT ANGIE'S OATMEAL DROP COOKIES

Steps:

• Cream sugar and shortening.
• Add eggs.
• Mix in dry ingredients and sour milk.
• Stir in raisins.
• Drop by spoonful on cookie sheet and bake at 350* until lightly browned.

AUNT ANNIE'S SUGAR COOKIES

Steps:

• Preheat the oven to 350°.
• Mix flour, baking powder, baking soda, salt and nutmeg together.
• In a large bowl, fully cream margarine and sugar together.
• Add soured milk alternately with the dry ingredients to the creamed mixture.
• Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
• Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
• I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
• Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
• Bake in a 350°F oven for 7-9 minutes. Do not brown!
• Enjoy!

AUNT MYRNA'S OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat sugars, shortening, eggs & vanilla until fluffy.
• Mix in flour, soda & salt.
• Stir in oatmeal and chips by hand.
• Let the dough rest for about 10 minutes or so to moisten the oatmeal.
• Drop on cookie sheet.
• Bake at 350 degrees, 8 minutes on bottom rack and 8 minutes on top rack.

AUNT MYRTLE'S COCONUT OAT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.

GRANDMA'S OATMEAL DROP COOKIES

Steps:

• Preheat the oven to 400°F.
• First, mix the following together thoroughly in a blender: shortening, eggs, sugar and molasses.
• ** I find its easier to measure the molasses when hot, so I stick the bottle in the microwave for a few seconds, and heat up my metal measuring spoon on the stove (careful).
• Second, in a separate bowl, sift together the following: flour, soda, salt and cinnammon.
• After these are sifted, slowly add them to the mixer with the ingredients from the first step.
• Mix until fairly smooth, no lumps.
• Fold in the oats and raisins.
• This is pretty tough on the mixer, so unless you have a good one, you may want to do this by hand.
• To bake, drop rounded teaspoonfuls (or whatever size cookies you want) on a lightly greased baking sheet, approx 2" apart.
• I like to press the center of the cookie down a bit, so it cooks evenly.
• Cook for approximately 8 minutes.
• Notes: The cookies should be very soft, and even look un-cooked when you take them out of the oven.
• -Don't worry, let them cool, and you'll be rewarded with an amazing, chewy, tasty cookie.
• -Of course, if you prefer hard cookies, cook approx 2 minutes longer, but I recommend the chewy version.

BETH'S SPICY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!