Amishoatmealcookies Recipes

Steps:

• To grease cookie sheets: Grease cookie sheets lightly. Too much shortening on the baking sheet will cause cookies to spread and edges will be too thin and too brown. Do not use butter or margarine to grease sheets.
• Grind raisins and peanuts in food grinder, using medium blade; set aside.
• Sift together 6 cups flour, baking powder, salt, cinnamon and nutmeg into very large bowl or dishpan. Cut in lard until mixture forms fine crumbs, using pastry blender. Add ground raisin mixture, sugar and oats. Mix well., using hands if necessary.
• Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs to buttermilk mixture. Beat with rotary beater until blended.
• Add buttermilk mixture to flour mixture; mix well with spoon. Drop mixture by heaping teaspoonfuls or a small ice cream scoop, about 3 inches apart, on greased baking sheets. Flatten each with bottom of drinking glass dipped in flour to 2 ½ inch round.
• Beat remaining egg in small bowl until blended. Brush tops of each round with egg.
• Bake in 375°F oven 8 to 10 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 4 ½ dozen.
• Farm Journal's Complete Home Baking Book.

Steps:

• Cream butter and sugar. Add eggs and vanilla.
• Stir together dry ingredients and stir into butter.
• Drop by teaspoonfuls and bake at 350 10-12 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal, pecans and coconut.
• Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes. Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-12-inch baking pan with butter.
• Combine the oats and sugar in a medium bowl, then pour in the milk.
• Add the vanilla seeds, cinnamon, nutmeg, salt and baking powder.
• Next comes the melted butter and the egg.
• Then just stir it all together into a big delicious oaty mess of wonder.
• Plop the mixture into the prepared pan and spread it out.
• Bake for 30 minutes, until set.
• Cut into squares while still warm. Serve with cream, brown sugar and berries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix oats, brown sugar, milk, oil, eggs, baking powder, salt, and cinnamon together in a bowl using an electric mixer. Pour into the prepared pan.
• Bake in the preheated oven until set, 25 to 30 minutes, making sure not to let brown.

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.