MARI'S HOMEMADE OATMEAL COOKIES
Steps:
- Preheat the oven to 375 degrees F.
- Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal, pecans and coconut.
- Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes. Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
MRS. FIELD'S OATMEAL COOKIES
Make and share this Mrs. Field's Oatmeal Cookies recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Time 22m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and both sugars.
- Add egg and vanilla - mix well.
- Take 1 1/4 cups oatmeal - put small amounts in blender and blend until it turns to powder - set aside.
- Grate Hershey bar - set aside. Combine oatmeal, flour, salt, baking powder, and baking soda.
- Add this to butter/sugar mixture and mix well.
- Add chips and grated chocolate.
- Shape dough into golfball sized cookies.
- Bake on ungreased cookie sheet for 6 mins. at 375.
Nutrition Facts : Calories 143.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 19, Sodium 91, Carbohydrate 20.4, Fiber 1, Sugar 12.9, Protein 1.9
FLYING SAUCERS OATMEAL COOKIES
1952 City School Ranger Cookies (Flying Saucers)
Provided by Cookie Madness
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine pre-sifted flour, baking powder, salt and baking soda into a mixing bowl; set aside.
- Cream butter and both sugars with an electric mixer; Add eggs and vanilla and beat until mixed.
- Stir flour mixture into butter mixture, then stir in oats, cornflakes, coconut, chocolate chips and nuts.
- Scoop up big tablespoons of dough and shape into balls. Place on parchment lined cookies sheets, spacing 3 inches apart, and flatten lightly with palm of hand so they'll cook evenly.
- Bake cookies for 12-15 minutes or until edges are browned and centers appear set.
SAUCER-SIZE OATMEAL COOKIES WITH CHOCOLATE, DRIED CRANBERRIES, AND TOASTED PECANS
Provided by Three Many Cooks
Yield Makes about 18 large cookies
Number Of Ingredients 12
Steps:
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mix, then cranberries, pecans, and chocolate.
- Using a 1½-ounce (3 tablespoon) spring-action ice-cream scoop, form 6 dough balls onto a silpat or parchment-lined cookie sheet. Bake until golden brown 16 to 18 minutes. Use a metal spatula to transfer cookies to wire rack. Cool to room temperature. Repeat baking process with remaining dough.
MEEMAW'S FLYING SAUCER OATMEAL COOKIES
Steps:
- soften margarine, cream with sugar. add in eggs and honey. sift in dry ingredients. Add raisins and oats and let set for 30 minutes. scoop out ice-cream scoop sized balls onto a greased cookie sheet/parchment paper on cookie sheet (6 to a sheet, they're huge). 15-20 minutes at 350, do not overbake.
SELMA'S BEST OATMEAL COOKIES
Oatmeal cookies with walnuts or pecans.
Provided by Kathy Schultz
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 10
Steps:
- Cream together shortening, white sugar, brown sugar. Then add 1 beaten egg.
- Sift together flour, baking soda, and ground cinnamon and add to first mixture. Then add quick rolled oats, finely crushed walnuts or pecans and vanilla.
- Cover and chill for an hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Place walnut sized pieces of dough on a greased cookie sheet. Butter the bottom of a small glass, dip in sugar and flatten out the little pieces. You need not rebutter each time. Bake for 10 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 18.3 g, Cholesterol 6.2 mg, Fat 9.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 45.8 mg, Sugar 10.4 g
FLYING SAUCER COOKIES
A great giant "party cookie" or smaller everyday cookie. Try different types of M & M's or Reese's Pieces. A wonderful, chewy oaty-peanutty treat! (or omit candies for a "healthier" cookie!)
Provided by Susan Lee
Categories Drop Cookies
Time 23m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Beat together the butter, peanut butter and sugars.
- Add soda, then all other ingredients except candies.
- To make 4 1/2 inch round jumbo cookies, drop dough by 1/3 cup measure at least 3 inches apart on cookie sheet.
- Bake at 350* for 18-20 minutes, until VERY lightly browned.
- Immediately press candies on top of cookies.
- For GIANT flying saucers, line two 12-13 inch pizza pans with foil.
- Spread cookie dough within an inch of edge of pan.
- Bake at 325* for 30-35 minutes or until LIGHLY browned.
- The center make appear underdone, but do not overbake.
- Add candies to cookie when removed from oven.
FLYING SAUCERS
Hearty cookie with oats, coconut and wheat flakes cereal. Great for a snack.
Provided by TITANIA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the baking powder, baking soda and oats; stir into the sugar mixture. Fold in the wheat cereal, and coconut. Drop dough by teaspoonfuls onto the prepared cookie sheets. Flatten slightly with a fork.
- Bake for 10 to 12 minutes in the preheated oven, or until light brown.
Nutrition Facts : Calories 124 calories, Carbohydrate 15 g, Cholesterol 10.3 mg, Fat 6.9 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 95.1 mg, Sugar 10.5 g
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