High Altitude Oatmeal M M Cookies Recipes

OATMEAL RAISIN COOKIES AND THE BEST MOTHERS DAY PRESENT EVER

Steps:

• Combine beaten eggs, raisins and vanilla extract in a small bowl. Cover with plastic wrap and let stand for one hour. *DON'T SKIP THIS STEP- IT'S THE SECRET TO THESE AWESOME COOKIES!
• Preheat the oven to 350F degrees.
• In a small bowl, sift the flour, salt, cinnamon, and soda together; set aside.
• Cream the butter and both sugars together.
• Add flour mixture to butter and sugar and mix well. Dough will be stiff.
• Slowly add the egg/raisin mixture and mix until fully incorporated.
• Stir in oatmeal and pecans if using.
• Bake cookies on cookie sheet for 10-12 minutes.
• Remove from oven and let cool completely.

HIGH ALTITUDE OATMEAL M&M COOKIES

Steps:

• Wash Hands and preheat oven to 375°F.
• Empty contents into a large bowl and stir.
• Using a wooden spoon, add vanilla egg and slightly melted butter. Mix well. Mixture will be slightly dry and crumbly.
• Press into 1 ½ inch balls.
• Use parchment paper lining on any cookie sheet for best results.
• Bake 10 minutes.
• ALTERNATIVE: Use 8 TBSP butter flavored Crisco and bake at 350°F.

OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES

Steps:

• Heat Oven to 375°.
• Mix butter, eggs and sugars until light.
• Add vanilla.
• Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
• Mix in milk til combines.
• Add oatmeal, then chocolate chips (any type you prefer).
• Substitute or add nuts or raisins for chips using the same amounts.
• Drop or roll out dough onto ungreased cookie sheet.
• Cook for 9-11 minutes depending on size.

HIGH ALTITUDE OATMEAL RAISIN COOKIES

Steps:

• Preheat your oven to 365ºF.
• Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
• Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
• Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
• Add the egg and vanilla extract, then mix until blended into the batter.
• In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
• Combine the oats with the dry mixture and stir until well-mixed.
• Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
• Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
• Throw the raisins into the batter and stir until the raisins have been evenly distributed.
• Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
• Bake for 8-10 minutes-you're looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don't worry, the center will continue to bake when you take it out of the oven.
• Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully-the cookies will still be very soft.
• These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.