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1995-09-27
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Newsgroups: rec.food.recipes
From: glhewitt@flagstaff.princeton.edu (Gary Livingston Hewitt)
Subject: Crunchy oatmeal cookies
Message-ID: <1994May7.210226.10772@Princeton.EDU>
Organization: Princeton University
References: <May7.025322.29696@acs.ucalgary.ca>
Date: Sat, 7 May 1994 21:02:26 GMT
Here's mine, roughly adapted from the back of my A&P Oatmeal container.
3 c. Uncooked Quick Oats (they work better than old fashioned for me)
1 c. all-purpose flour
1 t. baking soda
1/2 t. salt (optional)
1 c. packed brown sugar
1/2 c. white granulated sugar
3/4 c. shortening (or butter, but they're less crunchy then)
1 egg
1 t. vanilla extract
1/4 - 1/3 c. molasses (the less the crispier)
raisins, nuts, chocolate chips, birdseed, etc.
Preheat oven to 350 F
Mix dry ingredients. Cream together sugars, shortening, vanilla,
molasses. Mix in dry ingredients until mixed. Add "extras" --
raisins, nuts, chips, etc. (I like pecans and chocolate chips).
Roll tablespoons of the batter into little balls (the molasses
will make a mess out of your hands -- I have to wash them a
few times) about 3/4" or 1" in diameter; place on a greased cookie
sheet. Press them down with your fingers to flatten them, and
put them in the oven for 11-13 minutes. If you bake them at a
bit lower than 350 you can do it longer and they get more crispy.
Remove from oven and let sit for a minute or two so they don't
fall apart when you cool them on a wire rack.
Enjoy!
Gary
--
Gary L Hewitt glhewitt@phoenix.princeton.edu
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