soft oatmeal raisin cookie recipe in JOSEPHINE soft oatmeal raisin cookie recipe JOSEPHINE

soft oatmeal raisin cookie recipe in JOSEPHINE

soft oatmeal raisin cookie recipe JOSEPHINE

soft oatmeal raisin cookie recipe in JOSEPHINE.Heat until lightly browned.
Add oats and cook for five minutes or until oats are golden.
Cool combine sugar, egg, and vanilla.
Combine flour, and next 4 ingredients.
Stir all ingredients together.
Flatten with a glass a little.
Bake at 350f for 12 minutes or until golden.
Cool for 5 minutes before removing to racks to cool.
Beat butter, brown sugar and granulated sugar in bowl until creamy.
Add eggs and vanilla; beat well.
Combine flour and baking soda; add to butter mixture, beating well.
Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned.
Cool 1 minute; remove from cookie sheet to wire rack.
Preheat oven to 350 degrees f.
Baking powder 1 tsp.
Vanilla drop by teaspoonfuls onto greased cookie sheets.
Bake 8 to 10 minutes or until browned.
Butterflavored crisco 2 tsp.
Vanilla 2 cups quick oats, uncooked, divided 2 tsp.
Baking powder 1 tsp.
Cream cheese, softened 1 to 2 tsp.
Grease a 13x 9inch baking pan with shortening.
Shortening in large bowl.
Beat at medium speed of electric mixer until fluffy.
Add eggs, 1 at a time, and 2 tsp.
Beat until well blended and fluffy.
Combine ground oats with flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Add oat mixture gradually to creamed mixture at low speed.
Mix until partially blended.
Finish mixing with spoon.
Spread into prepared pan.
Bake 35 to 45 minutes or until center is set and cookie starts to pull away from sides of pan.
Toothpick inserted in center should come out clean.
Beat at low speed until blended.
Increase speed to mediumhigh.
Spread on baked surface.
Yield: about 24 bars.
Recipe from favorite brand name bestloved holiday recipes.
Heat the oven to 350 degrees.
Beat butter until creamy.
Add sugars and beat until fluffy, about 3 minutes.
Beat in eggs one at a time.
Mix flour, salt, baking powder, and nutmeg together.
Stir flour mixture into buttersugar mixture.
Stir in oats and optional raisins.
Form dough into 16 2inch balls, placing each onto one of two parchment papercovered, large cookie sheets.
Bake until cookie edges turn golden brown, 22 to 25 minutes.
Slide cookies on parchment onto cooling rack.
Let cool at least 30 minutes before serving.
Nut oatmeal cookies: omit raisins, decrease flour to
soft oatmeal raisin cookie recipe in SUNOL soft oatmeal raisin cookie
recipe SUNOL