Robin Hood Oatmeal Cookies Food

OUTRAGEOUS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt. Strit into the peanut butter mixture.
• Mix in the oats and chocolate chips.
• Drop by rounded spoonfulls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven until the edges are golden.
• Remove from cookie sheets to wire racks to cool.

ANGEL CRISP COOKIES

Steps:

• Cream together sugars, butter, shortening, egg and vanilla.
• Mix dry ingredients together.
• Add to creamed mixture,mix throughly.
• Shape into 1-inch balls.
• Dip top half in water then sugar.
• Place into ungreased cookie sheet, press down in center with finger.
• Bake 425° for 8-10 minutes.
• I lised only baking time, not prep time.

ROBIN HOOD OATMEAL RAISIN BREAD (ABM)

Steps:

• Add first nine ingredients plus gluten to machine in order.
• Select White or Whole Wheat, Regular or Rapid Cycle.
• Add raisins to the dough after the first rising.

COOKIE BARS

Steps:

• Preheat oven to 350˚F.
• Combine oats, flour, baking soda an salt.
• Melt butter and peanut butter in microwave on high for 2 minutes.
• Beat sugars, egg, vanilla, peanut butter and butter until smooth.
• Gradually mix in flour and oat mixture until blended.
• Stir in chocolate chips and toffee bits.
• Press into 9x13" baking pan.
• Bake for 20-25 minutes until golden brown.
• Let cool, and cut into bars.

HEARTY OATMEAL RAISIN BREAD

Steps:

• Heat water nearly to boiling.
• Combine oats, molasses, brown sugar, shortening, salt, cinnamon, and nutmeg and pour hot water over mixture; cool this mixture to lukewarm.
• Dissolve sugar and yeast in warm water and let stand for 10 minutes; add to oat mixture.
• Beat in 2 cups whole wheat flour and beat; then stir in remaining 1 cup and enough all-purpose flour for dough to leave sides of bowl.
• Knead 10-12 minutes, adding flour to make dough smooth. Add raisins (I add with the flour).
• Shape into a ball; rise until double, punch down and put into pans.
• Rise again, then bake at 375°F for 15 minutes, then at 350°F for 45 minutes or until done.