Food Recipes ForumAnyone can register, Anyone can submit recipes.

INGREDIENTS

• 3 large eggs, lightly beaten
• 1/4 cup water
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 cup Crisco shortening
• 1 teaspoon ground cinnamon
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups quick-cooking oatmeal(not instant)
• 1/2 cup chopped walnuts
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar

DIRECTIONS

1. Preheat oven to 350°.
2. Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well.
3. VERY IMPORTANT let set on counter for at least 1 hour– In another bowl, combine crisco, and sugars, mix well.
4. Preheat oven to 350°.
5. Gradually add dry ingredients.
6. Blend in raisin mixture — mix well.
7. I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
8. Bake at 350° for 10-12 minutes. Do not flatten cookies a lot — just a gentle tap.other wise they will flatten out too much.
9. Baking note: please remember to reverse position of cookie sheets halfway through baking.
10. DO NOT OVER BAKE.
11. Cookies should be slightly golden brown around edges.
12. Centers will look set– let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
13. I have used this recipe for over 30 years– always outstanding– most important thing to remove cookies from oven before they are finished– residual heat in cookies will complete cooking– and result in a cookie that is not dried out.
14. I also add more walnuts, as I like lots of big nuts in my oatmeal cookies– I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

INGREDIENTS

• 1 1/2 cups unsalted butter
• 1 cup light brown sugar
• 1 cup white sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3 cups rolled oats(not instant)
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 1/2 teaspoons baking soda
• 1 1/2 cups raisins

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In mixer cream butter until fluffy.
3. Add the sugars and cream together unitl light and fluffy.
4. Add the egg and vanilla and mix well.
5. In another bowl, stir together the oats, flour, salt and baking soda.
6. With mixer on low begin adding the oat mixture to the butter mixture.
7. Mix only to combine.
8. Add raisins and again mix only to combine.
9. Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
10. MY HINT; PRESS EACH COOKIE DOWN SLIGTHLY WITH YOUR FINGERS BEFORE BAKING.
11. Bake until browned and crispy around the edges about 8-10 minutes.
12. Let cooL on wire racks and store in airtight container.

INGREDIENTS

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed dark brown sugar(dark give them more color)
• 1/4 cup canola oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon

DIRECTIONS

1. In large mixing bowl soak oats in buttermilk 15 minutes.
2. Stir in egg, Sugar& oil.
3. Combine flour, baking powder, baking soda& cinnamon.
4. Stir into oat mixture until just moist.
5. Fill greased or paper lined muffin cups 3/4 full.
6. Bake at 400 degrees 16-18 minutes or until done.
7. Cool in pan 5 minutes.
8. Remove to a wire rack.
9. 8- 9 muffins.

INGREDIENTS

• 1 cup rolled oats
• 4 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/3 cup melted butter
• 2/3 cup finely minced walnuts

DIRECTIONS

1. Preheat oven to 350F.
2. Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
3. Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
4. Press into 9-inch pie plate.
5. Fill with desired filling and bake or bake crust empty for later use.

INGREDIENTS

• 1/3 cup quick-cooking oatmeal
• 2 tablespoons crunchy peanut butteror smooth peanut butter (Adams)
• 3 teaspoonsraspberry jam (Smuckers)
• 1/2 cup water

DIRECTIONS

1. Microwave oatmeal and water on high for 1 minute and 20 seconds or until the oatmeal just starts to "bubble.".
2. Stir.
3. Add peanut butter and jam randomly on top of oatmeal; microwave again for 20-30 seconds, or until the peanut butter melts.
4. Stir and enjoy.