Our Not Too Secret Family Recipes
Back to Favorite Family Recipes List
To print in large print (.doc) format for your own binder Oatmeal Cookies as .doc
In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Cake, Pies & Dessert Recipes
ÉclairsJewish Coffee Cake Recipe
Applesauce Caramel Cake Recipe
Carrot Cake Recipe
Pineapple Upside-Down Cake Recipe
Blueberry Buckle Cake Recipe
Rhubarb Crisp Recipe
Apple Crisp Recipe
Bread Pudding Recipe
Pie Crusts Recipe
Apple Pie Recipe
Blueberry Pie Recipe
Fresh Peach Pie Recipe
Canned Peaches Pie Recipe
Lemon Meringue Pie Recipe
Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
Caramel Coconut Flan Recipe
Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Oatmeal Cookies
This recipe for Oatmeal Cookies has you whole grains and tastes good.
1 cup shortening
1½ cups brown sugar
2 eggs
½ cup buttermilk*
1 tsp vanilla
1¾ cups flour
¾ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
3 cups quick cooking oats
½ cup raisins
¾ cup coconut
Cream together shortening and brown sugar and beat until creamy. Add eggs, vanilla and buttermilk beat till fluffy.
Mix flour, baking soda, baking powder, salt, cinnamon and nutmeg with fork in another bowl. Gradually add dry ingredients to the creamed mixture.
When blended, stir in oats, raisins and coconut with a spoon. Drop tablespoons of dough about 2’’ apart onto greased cookie sheets. Bake at 400 for about 8 minutes.
Leave the cookies on the pan to cool a bit as this lets them get firmer. Use a very thin spatula to remove cookies and let them cool on wire racks before bagging. I like to use 3 cookie sheets so I can be making new cookies on one pan, one in oven, and the third pan has cookies cooling down on it.
Makes about 5 dozen.
*Put 2 tsp of lemon juice or vinegar in the measuring cup and fill with fresh milk to the ½ cup mark and let stand about 5 minutes as a substitute for buttermilk.
Copyright © 2007