Oatmeal Refrigerator Cookies Recipe 45

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

Steps:

• 1. In sauce pan melt margarine. Add sugar, cocoa, and milk. Stir over medium high heat until it drops a soft ball. Do not over cook this or cookies will crystalize. Undercooking will make the cookies runny.
• 2. Remove from heat and add rest of ingredients. Spoon onto cookie sheet covered with wax paper, rice paper, or silpat. Refrigerate.
• 3. Note: Do not use quick oatmeal. It makes the cookies mushy. Refrigerate while still warm to avoid crystallization of chocolate. This cookie is not for the faint of heart. The chocolate is easy to under or over cook.
• 4. Dropping a soft ball: have a glass of cold water handy while you stir the chocolate mixture. As it gets close to being done, begin drizzling small amounts of chocolate into the glass. As soon as the chocolate begins to ball up as it sinks in the water you have reached soft ball or soft crack. Take the pot off the heat immediately.

Steps:

• Cream together the shortening and sugar and beat in the egg until light.
• Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.

Steps:

• Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.

Steps:

• Sift together flour, soda, and salt.
• Cream shortening; add sugars gradually; beat until light; add eggs and vanilla.
• Blend together dry ingredients and shortening mixture.
• Add oats.
• Sharpe dought into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill thoroughly.
• May be frozen at this point.
• Cut into 1/8 inch slices; bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 6-8 minutes.
• Cool on racks.

Steps:

• In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. Combine the flour, baking soda and salt; stir into the molasses mixture until well blended. Mix in oats.
• Divide the dough into halves, and shape into long logs about 2 inches in diameter. Wrap in waxed paper, and refrigerate for at least 8 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Slice chilled dough into rounds about 1/4 inch thick. Place 2 inches apart onto ungreased cookie sheets.
• Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking pan for a minute before removing to wire racks to cool completely.

Steps:

• Stir oats, yogurt, and almond milk together in a jar with a lid. Twist lid onto jar and refrigerate, 8 hour to overnight. Stir oatmeal and add banana when ready to eat.

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.