by Lois McCulley Gray
Ingredients:
1 1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup milk
3 TB cocoa (optional)
1/2 cup peanut butter
3 cups quick cooking oats
1 TB vanilla
Directions:
1. Mix sugar, cocoa, butter and milk and boil 2 minutes.
2. Remove from heat. Stir in vanilla and peanut butter.
3. Pour over oats. Stir well.
4. Drop by teaspoons onto wax paper. Chill until firm.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Rum Balls
by Febrina Picone Malloy
Ingredients:
2 TB cocoa
1 cup sifted confectioners sugar
1/4 cup rum or bourbon
2 TB light corn syrup
2 1/2 cups crushed vanilla wafers (about 66)
1 cup broken pecans or walnuts
Directions:
1. Sift together cocoa and sugar.
2. Combined rum and corn syrup and stir into cocoa mixture.
3. Add vanilla wafers and walnuts.
4. Mix thoroughly.
5. Roll mixture into small balls and dredge with powdered sugar (1/4 to 1/2 cup)
6. Cover tightly and store to ripen.
Ingredients:
2 TB cocoa
1 cup sifted confectioners sugar
1/4 cup rum or bourbon
2 TB light corn syrup
2 1/2 cups crushed vanilla wafers (about 66)
1 cup broken pecans or walnuts
Directions:
1. Sift together cocoa and sugar.
2. Combined rum and corn syrup and stir into cocoa mixture.
3. Add vanilla wafers and walnuts.
4. Mix thoroughly.
5. Roll mixture into small balls and dredge with powdered sugar (1/4 to 1/2 cup)
6. Cover tightly and store to ripen.
Gumdrop Cookies
by Ruth McCulley Brandt
Ingredients:
2 cups brown sugar
4 eggs
2 cups flour
1 tsp vanilla
1/4 tsp soda in 1 TB water
1 cup gumdrops
1/2 cup chopped nuts
Directions:
1. Preheat oven to 350°.
2. Cream sugar and eggs together.
3. Mix in flour, then vanilla, and soda last.
4. Add gumdrops and nuts.
5. Spread in greased pan, 13x9 inches.
6. Bake about 20 minutes.
7. Let cool in pan, then cut into squares.
8. Roll in powdered sugar.
Ingredients:
2 cups brown sugar
4 eggs
2 cups flour
1 tsp vanilla
1/4 tsp soda in 1 TB water
1 cup gumdrops
1/2 cup chopped nuts
Directions:
1. Preheat oven to 350°.
2. Cream sugar and eggs together.
3. Mix in flour, then vanilla, and soda last.
4. Add gumdrops and nuts.
5. Spread in greased pan, 13x9 inches.
6. Bake about 20 minutes.
7. Let cool in pan, then cut into squares.
8. Roll in powdered sugar.
Date Oatmeal Cookies
by Febrina Picone Malloy
4 dozen cookies
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, soft
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 cup finely cut dates
1/2 cup sour cream
1 cup quick cooking rolled oats
Directions:
1. Sift together first 3 items.
2. Cream margarine and sugars. Add egg and vanilla and beat well.
3. Coat dates with 1/4 cup of flour.
4. Stir remaining flour into creamed mixture, alternating with sour cream. Stir in date mixture and oats.
5. Drop by level tablespoons 2 inches apart on lightly greased cookie sheet.
6. Bake at 375° for 12-15 minutes.
7. Let set 30 seconds, then remove with wide spatula to rack.
8. Store between sheets of plastic in tightly covered container. Cookies will be soft.
4 dozen cookies
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, soft
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 cup finely cut dates
1/2 cup sour cream
1 cup quick cooking rolled oats
Directions:
1. Sift together first 3 items.
2. Cream margarine and sugars. Add egg and vanilla and beat well.
3. Coat dates with 1/4 cup of flour.
4. Stir remaining flour into creamed mixture, alternating with sour cream. Stir in date mixture and oats.
5. Drop by level tablespoons 2 inches apart on lightly greased cookie sheet.
6. Bake at 375° for 12-15 minutes.
7. Let set 30 seconds, then remove with wide spatula to rack.
8. Store between sheets of plastic in tightly covered container. Cookies will be soft.
Chocolate Chip Oatmeal Cookies
by Febrina Picone Malloy
100 cookies
Ingredients:
1/2 cup shortening
3/8 cup margarine (1 stick less 2 TB)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
optional: in place of above sugars, use 1 cup white and 1/2 cup light brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal (generous)
2 cups (12 oz package) chocolate chips
1/3 cup coarsely chopped walnuts (optional)
Directions:
1. Beat shortenings, sugars, then eggs and vanilla until light and fluffy.
2. Add dry ingredients and blend well.
3. Stir in oatmeal, chips, and nuts.
4. At this point it helps to chill the dough. Then drop from teaspoon onto ungreased baking sheet 2" apart.
5. Bake at 375° for 8 to 10 minutes. Be careful not to over bake.
6. Cool on racks.
100 cookies
Ingredients:
1/2 cup shortening
3/8 cup margarine (1 stick less 2 TB)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
optional: in place of above sugars, use 1 cup white and 1/2 cup light brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal (generous)
2 cups (12 oz package) chocolate chips
1/3 cup coarsely chopped walnuts (optional)
Directions:
1. Beat shortenings, sugars, then eggs and vanilla until light and fluffy.
2. Add dry ingredients and blend well.
3. Stir in oatmeal, chips, and nuts.
4. At this point it helps to chill the dough. Then drop from teaspoon onto ungreased baking sheet 2" apart.
5. Bake at 375° for 8 to 10 minutes. Be careful not to over bake.
6. Cool on racks.
Coconut Oatmeal Cookies
by Cecilia Malloy
6-8 dozen cookies
Ingredients:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
2 cups sugar
1 cup butter or margarine
2 eggs
1/2 cup honey
1 1/2 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flaked or shredded coconut (can substitute raisins, chocolate chips, or butterscotch chips)
Directions:
1. Sift together flour, baking soda, salt, and spices, and set aside.
2. Add sugar gradually to butter and cream well. Blend in eggs, honey, and vanilla, and beat well. Add dry ingredients, oats, and coconut and mix thoroughly.
3. Drop by teaspoons onto greased cookie sheet.
4. Bake at 375° for 8-10 minutes. Do not over bake.
6-8 dozen cookies
Ingredients:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
2 cups sugar
1 cup butter or margarine
2 eggs
1/2 cup honey
1 1/2 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flaked or shredded coconut (can substitute raisins, chocolate chips, or butterscotch chips)
Directions:
1. Sift together flour, baking soda, salt, and spices, and set aside.
2. Add sugar gradually to butter and cream well. Blend in eggs, honey, and vanilla, and beat well. Add dry ingredients, oats, and coconut and mix thoroughly.
3. Drop by teaspoons onto greased cookie sheet.
4. Bake at 375° for 8-10 minutes. Do not over bake.
Oatmeal Cookies
by Grandma Dora Brandt
Ingredients:
1 cup shortening
1 1/2 cup brown sugar
2 eggs
6 TB sour milk or cream
2 cups flour, before sifting
1/8 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups oats
1 cup raisins
1 cup nuts
Directions:
1. Mix all ingredients. Drop by teaspoons on greased cookie sheet.
2. Bake at 350° for 8-10 minutes. Do not over bake.
Ingredients:
1 cup shortening
1 1/2 cup brown sugar
2 eggs
6 TB sour milk or cream
2 cups flour, before sifting
1/8 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups oats
1 cup raisins
1 cup nuts
Directions:
1. Mix all ingredients. Drop by teaspoons on greased cookie sheet.
2. Bake at 350° for 8-10 minutes. Do not over bake.
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