Find Recipes Instantly! (Type the Recipe name or any Ingredient) Oatmeal Raisin Cookies 1/2 cup margarine 1/4 cup shortening 1/2 cup sugar 1 cup brown sugar -- packed 1 whole egg 1/4 cup water 1 package instant vanilla pudding 1 teaspoon vanilla 1 cup flour 1 teaspoon salt 1/2 teaspoon baking soda 3 cups oats 1 cup raisins Beat shortening, sugars, egg, water, and vanilla together until creamy.Sift together flour, salt, pudding, and soda; add to creamed mixture. Blend well. Stir in oats; add raisins. Drop by teaspoon onto greased cookie sheet. Bake 12 to 15 minutes at 350º. Oatmeal-Pumpkin Cookies 3 1/2 cups Gold Medal flour 2 1/2 cups Quaker oats 1 3/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons salt 3 1/2 sticks soft butter 1 3/4 cups sugar 1 3/4 cups packed brown sugar 15 ounce can pure pumpkin 2 large eggs 1 3/4 teaspoons vanilla 1 1/2 cups chopped walnuts 1 1/3 cups raisins Mix flour, oats, baking soda, cinnamon and salt in bowl. In large bowl, beat butter, sugar and brown sugar until fluffy. Add pumpkin, eggs and vanilla, mixing well. Gradually add in dry mixture. Add nuts and raisins. Drop size wanted onto a greased pan and spread to about a 3-inch circle. Bake at 350 F for 14-16 minutes or until firm and lightly brown. Cool on sheet 2 minutes; ice if desired. Oatmeal Cookies Cream together in a large mixing bowl: 1/4 cup butter or margarine, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed Add to creamed mixture 1 egg 1/2 tbsp. vanilla Mix together the following ingredients in a separate bowl 1 cup plain flour 1/2 tsp. baking soda 1/4 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. salt Gradually add the mixed dry ingredients to the creamed mixture. Then add: 1 1/2 cup quick cooking oats 1 cup raisins or nuts or both ( both are optional) I use both. Drop by teaspoon to ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Remove from pan and allow to cool on wire racks. Oatmeal Walnut Bread 2 2/3 cups flour (up to 3) 2 packages yeast 2 teaspoons salt 1 1/2 cups water 1/3-cup molasses 4 teaspoons shortening 2/3 cup rolled oats 1 1/3 cups whole-wheat flour 1 whole egg 1-cup walnuts -- chopped 1-tablespoon water 2 tablespoons rolled oats Combine 2 cups flour, yeast, and salt; mix well. In saucepan, heat water, molasses, shortening, and rolled oats until warm. Add to flour. Blend 3 minutes. Stir in walnuts and wheat flour. Add remaining flour to Form soft dough. Knead 5 to 8 minutes. Cover. Let rise 30 minutes. Divide dough in 2. Shape each into round loaf. Let rise 40 minutes. Slash top. Brush with egg. Sprinkle with oats if desired. Bake at 375º for 30 to 35 minutes. Awesome Oatmeal Cookies Ingredients 3/4 cup shortening 1 cup packed brown sugar 1/2 cup white sugar 1 egg 1/4 cup water 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon ground cinnamon 3 cups rolled oats Directions 1 Preheat oven to 350*. Grease cookie sheets. 2 In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets. 3 Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks. Cranberry Oatmeal Tarts 3/4 cup butter-flavored Crisco 1 1/4 cups firmly packed light brown sugar 1 egg 1/3 cup milk 1 1/2 teaspoons vanilla 3 cups quick oats, uncooked 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 cup whole-berry cranberry sauce Heat oven to 350 degrees. Grease miniature muffin tin cups with shortening. Place sheets of foil on countertop for cooling tarts.Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well-blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Shaping heaping teaspoons of dough into balls. Place into greased muffin tins. Bake at 350 degrees for 10 to 12 minutes, or until lightly browned. Do not overbake. Remove from oven. Press depression in center of each muffin cup with dowel or handle of wooden spoon. Fill with 1 teaspoon cranberry sauce. Cool completely in tins on rack. Yield: 4 dozen tarts. Pumpkin Honey Oatmeal Cookies 2 cups self-rising flour 1/2 teaspoon baking soda 3/4 cup cold butter, cut into bits, plus for the baking sheets 2 cups old-fashioned oats 3/4 cup packed light brown sugar 1/2 cup pumpkin puree 1/4 cup honey Preheat the oven to 375 degrees and butter several baking sheets well. In a large bowl, stir together the flour and baking soda. Rub in the butter until the mixture resembles cornmeal. Mix in the oatmeal and sugar, crumbling any lumps with your fingers. Then stir in the pumpkin puree and honey. Work the dough together with your hands. Shape the dough into balls about the size of walnuts. Place these on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, until golden brown. Let cool for a minute before transferring cookies to a wire rack to cool completely. Note: If you are unable to cook all the dough at once, keep it refrigerated while waiting for space in the oven. Granny's Oatmeal cookies 1 cup butter or margarine 1 cup brown sugar, packed 1 cup sugar 2 eggs, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups all-purpose flour 3 cups rolled oats 1 cup raisins, optional 1 cup chopped pecans, optional Preheat oven to 375°. In a large mixing bowl, cream together butter and sugars. Add eggs, vanilla, baking soda and salt; mix until well-blended. Slowly mix in flour and stir in oats, raisins and pecans. Drop by teaspoons onto ungreased cookie sheets and bake for about 7-9 minutes. Let cool and store in airtight container. Blueberry Oat Bars Serving Size : 15 1 3/4 cups Quaker Oats -- uncooked (quick or old-fashioned) 1 1/2 cups All-purpose flour 3/4 cup Brown sugar -- firmly packed 1/2 cup Chopped nuts 1/2 teaspoon Baking soda 1/2 teaspoon Salt (optional) 3/4 cup Margarine or butter -- melted 2 cups Fresh or frozen blueberries 1/2 cup Granulated sugar 3 tablespoons Water 2 tablespoons Cornstarch 2 teaspoons Lemon juice Heat oven to 350 F. Grease 11x7-inch glass baking dish. Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered. NUTRITIONAL ANALYSIS per bar: * calories 272 * carbohydrates 37 g * protein 4 g * fat 12 g * calcium 24 mg * sodium 150 mg * cholesterol 0 mg * dietary fiber 2 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias Breakfast Bars Recipe By : Cookbooks Online Makes : 36 1 1/4 cups quick oats 1 cup flour 1 cup sugar 1 cup coconut 1 cup nuts -- chopped 3/4 cup butter 1/2 cup brown sugar 1 cup strawberry or raspberry jam 1/3 cup sugar 1 egg 8 ounces cream cheese Mix quick oats, flour, 1 cup sugar, coconut, nuts, butter and brown sugar until crumbly. Reserve 1 1/2 cup; pat remaining into 13 x 9- inch pan. Bake for 15 minutes. Cool for 5 minutes. Spread with jam. Beat 1/3 cup sugar, egg and cream cheese until smooth. Pour over jam; sprinkle with remaining crumbs. Bake for 20 to 25 minutes. Cool completely. Makes 36 bars.