Aunt Angies Oatmeal Drop Cookies Recipes

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

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.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

GIANT OATMEAL DROP COOKIES

Steps:

• Preheat oven to 350°F Grease cookie sheets with cooking spray.
• Beat sugar and butter together until blended.
• Add applesauce and egg; beat well.
• Combine flour, oats, soda, cinnamon and salt in small bowl.
• Add flour mixture to sugar/butter mixture; beat until blended.
• Stir in raisins, walnuts and vanilla.
• Using 3 level tablespoon, drop dough 2- inches apart on prepared cookie sheets.
• Flatten slightly.
• Bake at 350°F for 10-15 minutes.
• Remove from pan; cool.

AUNT MYRTLE'S COCONUT OAT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.

AUNT GAIL'S OATMEAL LACE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
• Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.

OATMEAL DROP COOKIES

Steps:

• In medium pot mix margarine, sugar, cocoa and milk.
• Boil 1 minute (start timing when it starts to bubble).
• Remove from burner and add peanut butter, vanilla and oatmeal. Stir until thick.
• Drop by spoon onto a greased cookie sheet or wax paper.
• Let cool. Be ready to munch.

AUNTIE EM'S KITCHEN OATMEAL RAISIN COOKIES

Steps:

• Heat the oven to 350 degrees.
• In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
• In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
• With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
• Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.

AUNT MAMIE'S

Steps:

• Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
• In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
• Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
• Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
• Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.

AUNT ANGIE'S OATMEAL DROP COOKIES

Steps:

• Cream sugar and shortening.
• Add eggs.
• Mix in dry ingredients and sour milk.
• Stir in raisins.
• Drop by spoonful on cookie sheet and bake at 350* until lightly browned.