Food recipes
Irresistible Oatmeal Cookies
Irresistible Oatmeal Cookies Ingredients: butter, without salt sugars, granulated cream, sour, cultured egg substitute, powder vanilla extract wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpos...
Irresistible Oatmeal Cookies
Ingredients:
butter, without salt
sugars, granulated
cream, sour, cultured
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oats
raisins, seeded
nuts, pecans
Directions:
Preheat oven to 350.
Line baking sheet with parchment paper or non-stick spray.
Place first 3 ingredients in a mixing bowl and beat on medium speed until creamy.
Add the beaten egg and vanilla.
Beat until mixture is well blended.
Place flour, baking soda and cinnamon (if using) in a small bowl and whisk to blend.
Add this dry mixture to butter mixture a little at a time and stir well.
Stir in oats, raisins and nuts.
Drop by spoonfuls onto prepared cookie sheet.
Bake until brown - about 15 minutes.
Alternative: for thin, crisp cookies, omit sour cream and reduce the flour to 1/4 cup plus 2 tablespoons.
Bake 17 minutes.
Ingredients:
butter, without salt
sugars, granulated
cream, sour, cultured
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oats
raisins, seeded
nuts, pecans
Directions:
Preheat oven to 350.
Line baking sheet with parchment paper or non-stick spray.
Place first 3 ingredients in a mixing bowl and beat on medium speed until creamy.
Add the beaten egg and vanilla.
Beat until mixture is well blended.
Place flour, baking soda and cinnamon (if using) in a small bowl and whisk to blend.
Add this dry mixture to butter mixture a little at a time and stir well.
Stir in oats, raisins and nuts.
Drop by spoonfuls onto prepared cookie sheet.
Bake until brown - about 15 minutes.
Alternative: for thin, crisp cookies, omit sour cream and reduce the flour to 1/4 cup plus 2 tablespoons.
Bake 17 minutes.