Dutch Oatmeal Cookies Food

DUTCH COOKIES

Steps:

• Preheat oven to 350 F (175 degrees C).
• Cream together the butter, shortening, sugar and vanilla.
• Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
• Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
• Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

DUTCH OATMEAL COOKIES

Steps:

• 1. cream butter and eggs togeather. add white sugar and brown sugar and continue to blend togeather. a mixer can be used. I use a stationary mixer. It is a large receipe.
• 2. add flour,soda and 1 tsp. of salt. I just put this in my mixer or you can put these togeather and mix togeather and add to the blended ingredients.
• 3. mix in the oatmeal a little at a time until it is well mixed. then add any mixture of fruit, nuts, coconut, chocolate chips adding no less than 1 cup and no more than 2 cups. drop by spoonfuls onto cookie sheet. bake at 350 for 10 to 12 min. DO NOT FLATTEN. do not overbake. let them cool on the pan for about 5 min. they do not look done when you take them out of the oven! This way they stay chewy.

BAKED PENNSYLVANIA DUTCH OATMEAL

Steps:

• Combine the water, milk, oats and salt in an oven-proof casserole.
• Let sit 5 minutes.
• Stir in the dried and fresh fruit, cinnamon and sugar or syrup.
• Cover and bake at 350°F for 45 minutes; remove cover for the last 5 to 10 minutes.
• Serve hot with warmed cream and butter to stir in to taste.
• Makes 6 servings.

BUTTERY DUTCH BAKED OATMEAL

Steps:

• In a mixing bowl, combine all ingredients. Spoon into a greased 9-inch-square baking pan. Bake at 350 degrees for 20-25 minutes. Serve warm with milk.

EASY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside.
• In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets.
• Bake 10 to 13 minutes in the preheated oven, until the edges are golden.

DOUBLE DUTCH CHOCOLATE COOKIES

Steps:

• Sift together flour, cocoa, and baking soda. Set aside.
• Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
• To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
• Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
• Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.