Ingredients:
1 1/4 cups firmly packed Light Brown Sugar
3/4 cup Butter Flavor Crisco
1 Egg
2 tblsp. Milk
1 tsp. Vanilla
1/2 tsp. Almond Extract
3 cups Quick Oats, uncooked
1 cup Flour
1/2 tsp. Baking Soda
1/2 tsp. Ginger, ground
1/2 tsp. Salt
1- 16 oz. can Peaches, drained and finely chopped
1 cup Peach Preserves or Jam
Directions:
Place brown sugar, shortening, egg, milk, vanilla and almond extract in large bowl and beat on medium speed with electric blender. Combine oats, flour, baking soda, salt and ginger to bowl and beat on low speed. Stir in peaches by hand and mix well. Place half of the dough in the bottom of a greased 15 1/2 X 10 1/2 X 1" baking pan. Spread preserves or jam over dough and drop spoonfulls of remaining dough over top. Bake at 350 degrees for 30-35 minutes or until golden brown. Do not overbake. Cut into 2 X 1" squares and serve. Enjoy!
Ingredients:
1/2 cup sliced Almonds
1 1/4 cups firmly packed Light Brown Sugar
3/4 cup Butter Flavor Crisco
1 Egg
1/3 cup Milk
1 tsp. Vanilla
1/2 tsp. Almond Extract
3 cups Quick Oats, uncooked
1 cup Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
6 oz. White Baking Chocolate, chopped in chunks
6 oz. Semisweet Chocolate, chopped in chunks
1/2 cup chopped Red Candied Cherries, or well drained Maraschino Cherries, chopped
Directions:
Spread almonds out on baking sheet and bake at 350 degrees until golden brown (5-7 minutes). Remove and cool. Place brown sugar, shortening, egg, milk, vanilla and almond extract in latge bowl and beat on medium speed with electric mixer. Combine oats, flour, baking soda and salt and beat on low speed until well blended. Stir in Chocolate chunks, cherries and almonds by hand. Grease a baking sheet and drop 1-2" spoonfulls 2 inches apart. Bake for 10-13 minutes, or until cookies are lightly browned. Do not overbake. Let cool on foil for 2 minutes before storing or serving. Enjoy!
Ingredients:
1 1/4 cups firmly packed Light Brown Sugar
3/4 cup Creamy Peanut Butter
1/2 cup Crisco All0Vegetable Shortening
3 tblsp. Milk
1 tblsp. Vanilla
1 Egg
1 3/4 cups Flour
3/4 tsp. Baking Soda
3/4 tsp. Salt
Directions:
Place brown sugar, peanut butter, shortening, milk and vanilla in large bowl and beat on medium speed. Add egg and blend well. Combine all other ingredients and beat on low speed. Drop dough by rounded spoonfuls 2 inches apart onto ungreased cookie sheet. Use fork to make crisscross pattern on top of spoonfuls. Bake at 375 degrees for 7-8 minutes. Do not overbake. Cool 2 minutes before moving to foil to cool the remaining time. Enjoy!.
Ingredients:
1 1/2 cups firmly packed Light Brown Sugar
2/3 cup Crisco All-Vegetable Shortening
1 tblsp. Water
1 tsp. Vanilla
2 Eggs
1 1/2 cups Flour
1/3 cup Unsweetened Cocoa Powder
1/2 tsp. Salt
1/4 tsp. Baking Soda
1 cup White Chocolate Chunks
1 cup chopped Macadamia Nuts
Directions:
Place sugar, shortening, water and water in large bowl and beat on mediul speed. Add egg and blend well. Combine all other ingredients except chocolate and blend on low speed. Stir in nuts and chocolate by hand. Drop dough by rounded spoonfuls 2 inches apart. Bake at 375 degrees for 7-11 minutes depending on size. Do not overbake. Let cool 2 minutes before transfering them from baking sheet. Enjoy!
