Harvest Chip Cookies Recipes

Steps:

• Beat shortening, sugar, egg, milk and vanilla together until creamy.
• Sift together flour, soda and salt; add to creamed mixture; blend well.
• Stir in Quaker Harvest Crunch.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.

Steps:

• 1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
• 2. In a large bowl, combine butter, yogurt, and sugars until well blended; stir in egg and vanilla.
• 3. In a separate bowl, combine flour, flaxseed, oats, baking soda, pumpkin pie spice, and salt; combine well.
• 4. Stir flour mixture alternately with the pumpkin into creamed mixture. Fold in chocolate chips and cranberries and/or pecans.
• 5. Drop by tablespoonful onto prepared pans. Bake for about 12 minutes or until lightly browned. Cool completely on wire rack.

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside.
• Cream together the brown sugar and butter until well combined.
• Add the eggs one at a time, beating well after each.
• Mix in the molasses, milk and vanilla.
• Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour.
• Add the ground oats and the remaining cup of rolled oats to the butter mixture and mix well.
• Now add the flour mixture and mix until combined.
• Stir in the chocolate chips until evenly distributed throughout the dough.
• Using a 1/4 cup scoop (my standard size ice cream scoop works well for this) or a measuring cup, scoop the dough onto ungreased cookie sheets 3 inches apart.
• Bake for 12-13 minutes until the edges are just starting to brown.
• Remove from oven and cool two minutes on cookie sheets.
• Remove from cookie sheets to cool completely on racks.