Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCookies - Drop - Toasted Oat And Raisin Cookies
Famous Authors (View All Authors)
Cookies - Drop -  Toasted Oat And Raisin Cookies Post by :imjay Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3012

Click below to download : Cookies - Drop - Toasted Oat And Raisin Cookies (Format : PDF)

Cookies - Drop - Toasted Oat And Raisin Cookies

2 1/2 cups regular (not quick cooking) rolled oats, toasted
3/4 cup vegetable shortening
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp pure vanilla
1 1/2 cups all purpose flour, or whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsps ground cinnamon
1 tsp allspice
1 1/2 cups dark raisins

Toast the oats in a 325F oven for approx 15 minutes. Lightly grease cookie sheets.

In a mixing bowl, cream the shortening until soft. Then beat in the sugars until fluffy. Add the eggs and vanilla and beat until blended. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Stir into the creamed mixture. Stir in the oats and raisins, mix well.

Use 1/3 measure to form each cookie. Flatten slightly with the palm of your hand to about 5 inches in diameter. Leave at least 2 inches between each cookie.

Bake at 350F for about 15 minutes, until firm to the touch and lightly browned. Cool for about 5 minutes before removing to a wire rack to cool completely.
If you like this book please share to your friends :

Cookies - Whipped Shortbreads Cookies - Whipped Shortbreads

Cookies - Whipped Shortbreads
1 cup soft butter (not melted) 1/2 tsp vanilla 1/2 cup powdered sugar 1/4 cup cornstarch 1 1/2 cup flour Preheat oven to 325 degrees. Sift dry ingredients over butter. Beatwith hand mixer on low speed to whip the mixture together until well blended. Then on high speed until mixture is like whipped cream. This mixture can be dropped by spoon on a cookie sheet or use a piping bag or cookie press to make fancy cookies. Bake them with sparkles on them for Christmas. Bake for 15 mins. watch carefully

Cookies - Drop -  Raisin Honey Chews Cookies - Drop - Raisin Honey Chews

Cookies - Drop -  Raisin Honey Chews
3/4 c. shortening 3/4 c. granulated sugar 1/2 c. honey 1 egg 1/2 tsp. grated orange peel 1 1/4 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 2 c. quick-cooking oats 1 c. Sun-Maid(R) seedless raisins Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake above oven center at 375 degrees for 8-10 minutes or until evenly browned. Let stand on sheets 2-3 minutes; remove to wire racks to cool. Makes about 36 cookies.