Celestial Oatmeal Cookies Food

FAMOUS OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Cream together brown sugar, shortening, and granulated sugar; add water, eggs, and vanilla: beat well.
• Add combined oats, flour, salt, and baking soda: mix well.
• Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 11-13 minutes until edges are golden brown.
• Remove to wire rack; cool completely.
• Store tightly covered.

HEART HEALTHY OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat together butter and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add flour, flax, soda, cinnamon, salt and mix well.
• stir in oats and raisins; mix well.
• Drop by rounded tablespoonfulls onto ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.
• Cool 1 minute on cookie sheet; remove to a wire rack.

CELESTIAL OATMEAL COOKIES

Steps:

• Heat oven to 350°F Lightly spray cookie sheets with cooking spray.
• For cookies, beat sugar and vegetable oil spread with electric mixer in large bowl until well blended. Add pumpkin, egg whites and orange peel; beat well. (Mixture will look curdled.)
• In separate bowl combine oats, flour, pumpkin pie spice, baking soda and salt. Add oat mixture to wet mixture and mix well.
• Stir in prunes and walnuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 11 to 13 minutes or until lightly browned. (Do not overbake. Centers of cookies will be soft.) Cool 1 minute on cookie sheets; remove to wire racks. Cool completely.
• For glaze, combine powdered sugar and orange juice in small bowl; mix well. Drizzle glaze over cooled cookies. Let cookies stand until glaze sets. Store tightly covered.

CELESTIAL OATMEAL COOKIES

Steps:

• Beat sugar and oil in large bowl until well blended; add pumpkin, egg and orange peel and beat well.
• Add combined oats, flour, cinnamon, baking soda and salt, stir well.
• Fold in prunes and walnuts.
• Drop by tablespoonfuls about 2 inches apart onto cookie sheet lightly coated with cooking spray.
• Bake at 350 degrees 11-13 minutes or until lightly browned.
• Cool completely, then drizzle glaze in strips. (blend powdered sugar and orange juice to make glaze).

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!

WHOLE WHEAT OATMEAL COOKIES WITH EVERYTHING

Steps:

• Heat the oven to 350.
• Beat together the butter, brown sugar, and granulted sugar until it's uniform.
• Mix in the two eggs and vanilla.
• In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt.
• Mix the flour mixture into the egg mixture.
• Stir in the oats, cranberries, and walnuts.
• Drop in heaping tablespoons onto a Pam'ed cookie sheet.
• Bake for about 15 minutes until the cookie's have browned.
• Cool on a wire rack.

DELICIOUS OATMEAL COOKIES

Steps:

• Sift dry ingredients.
• Add remaining ingredients except oats.
• Beat until smooth.
• Fold in rolled oats.
• Roll into balls, flatten with a glass dipped in flour.
• Bake 275 degrees F 12-15 minutes.

MILLENNIUM MOCHA ROCKY ROAD OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Spray cookie sheets with cooking spray.
• Beat butter and sugars with electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add coffee if using or milk substitute and mix well.
• Add combined flour, baking soda and salt; mix well.
• Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
• To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
• Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
• Repeat with remaining dough and marshmallows.
• Space cookies 2" apart on cookie sheets.
• Bake 10-12 minutes or until edges are golden brown.
• (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
• Cool completely.
• Store tightly covered.