Brownie Oatmeal Cookies

Ingredients:

2/3 cup whole wheat flour
1/3 cup sugar
1 cup quick cooking rolled oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt, (optional)
1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS
water)
1/3 cup corn syrup, light or dark (or substitute honey)
1 teaspoon vanilla

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  • Mix egg replacer, vanilla, and syrup. In separate bowl, mix dry
  • ingredients, make a well, add liquid and stir till moistened.
  • On a spritzed baking sheet, form approx. 2 dozen cookies.
  • Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.

Chewy Oatmeal Cookie

Ingredients:

3/4 c Butter flavored Crisco
1 1/4 c Firmly packaged light brown
– sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quaker (R) Quik Oats (not
– instant or old fashioned)
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
1 c Raisins
1 c Coarsely chopped Walnuts

Directions:

  1. Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco.
  2. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow.
  3. Beat at medium speed of electric mixer until well blended.
  4. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended.
  5. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet.
  6. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet.
  7. Remove to kitchen counter. About 2 1/2 dozen cookies.

Double Chocolate Oatmeal Cookie

Ingredients:

1 1/2 c Sugar
1 c Margarine; softened
1 Egg
1/4 c Water
1 ts Vanilla
1 1/4 c All-purpose flour
1/3 c Cocoa
1/2 ts Baking soda
1/2 ts Salt
3 c Quick-cooking oats
6 oz Semisweet chocolate chips

Directions:

  1. Heat oven to 350 degreeF. Mix sugar, margarine, egg, water and vanilla.
  2. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  3. Bake until almost no indentation remains when touched, 10 to 12 minutes. Immediately remove from cookie sheet.
  4. About 5 1/2 dozen cookies.

Cranberry-Oatmeal Cookies

Ingredients:

1 cup Flour
1 teaspoon Baking powder
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 cup Butter or margarine
3/4 cup Brown sugar
1 Egg
1/4 cup Milk
1 teaspoon Orange peel — shredded
1 1/2 cups Oatmeal
3/4 cup Cranberries — chopped
1/4 cup Walnuts — chopped
—–ORANGE ICING—–
1 cup Powdered sugar
1/2 teaspoon Orange peel — shredded
1/4 teaspoon Vanilla
Orange juice

Directions:

  1. Stir together flour, baking powder, cinnamon, and nutmeg. In a large mixer bowl beat butter or margarine till softened.
  2. Add brown sugar and beat till fluffy.
  3. Add egg, milk, and orange peel and beat well. Add flour mixture and beat till well mixed.
  4. Stir in oats, cranberries and nuts.
  5. Drop by rounded tablespoons onto a greased cookie sheet. Bake in a 375* oven for 10-12 minutes or till done.
  6. Remove and cool. Dip tops of cookies in orange icing to coat.

Chewy Fig Oatmeal Cookies

Ingredients:

1/4 c Brown sugar, firmly packed
1/2 c Honey
1/3 c Dried figs, ground & packed
2/3 c Margarine or butter
6 tb Egg substitute — -OR-
2 -Eggs
1 t Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Vanilla
2 tb Dried figs, ground
1/4 ts Nutmeg
1 1/2 c All-purpose flour
1 1/3 c Quick rolled oatmeal
1/2 c Nuts, finely ground (opt.)

Directions:

  1. In a large bowl, beat brown sugar, honey, a first quantity of figs and margarine until creamy, about 3-5 minutes.
  2. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture.
  3. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed.
  4. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minutes according to the preference of softer or crunchier cookies.