Posted on 28 November 2007. Tags: Butter Flavor Crisco, Quaker Oats, Quick Quaker, Vanilla Flavor
Ingrients & Directions
1 c Butter Flavor Crisco
1 c Firmly packed brown sugar
2/3 c Granulated sugar
2 Eggs
1/4 c Milk
1 tb Vanilla
1 4 serving size Vanilla
Flavor instant pudding
1 3/4 c Whole wheat flour
1/2 c Quick Quaker oats, uncooked
1/2 c Flaked coconut
1 ts Baking soda
1/2 ts Salt
1 c Quaker Oats (quick or
Old fashioned, uncooked)
1 c Hershey’s semi-sweet choc
Chips
1/2 c Hershey’s mini chips semi-
Sweet chocolate
1 c Chopped pecans
1. Heat oven to 325F. 2. Combine Butter Flavor Crisco, brown sugar
and granulated sugar in
large bowl. Beat at low speed of electric mixer until well
blended.
Add, one at a time, eggs, milk, and vanilla. Mix well after each
addition. Beat in pudding mix just until blended. Add flour, 1/2
cup quick oats, coconut, baking soda, and salt. Mix until blended.
Stir in 1 cup oats, regular and mini chocolate chips, butterscotch
chips and nuts with spoon. Drop by rounded teaspoonfuls onto
ungreased baking sheet. 3. Bake at 325F for 7 to 9 minutes or
until golden brown around edges
and slightly moist in center. Cool 3 to 5 minutes before removing
to paper towels. Substitute regular semi-sweet chips for mini
chips, if desired. —
Yields
1 Servings
Posted in Cookies
Posted on 13 September 2007. Tags: Eggs Beat, HIGH, Nutrition Information, Quaker Oats
Ingrients & Directions
12 oz Semisweet chocolate pieces 1/2 ts Vanilla
— melted* 1 1/2 c All-purpose flour
8 oz Cream cheese; softened 1 1/2 ts Baking soda
1/2 c Margarine or butter 3 c Quaker Oats, uncooked
— softened — (quick or old-fashioned)
1 c Brown sugar, firmly packed 1 c Chopped nuts
1/2 c Granulated sugar Powdered sugar (optional)
2 Eggs
Beat together cream cheese, margarine and sugars until creamy. Add
eggs and vanilla; beat well. Add melted chocolate; mix well. Add
combined flour and baking soda; mix well. Stir in oats and nuts; mix
well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape
dough into 1-inch balls. Place 3 inches apart on ungreased cookie
sheet. Bake 8 to 10 minutes or until cookies are almost set.
(Centers should still be moist. Do not overbake.) Cool 1 minute on
cookie sheet; remove to wire rack. Cool completely. Sprinkle with
powdered sugar, if desired.
*To melt chocolate: Place in medium microwaveable bowl. Microwave at
HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or,
place in top part of double boiler over hot, not boiling, water; stir
occasionally until smooth.
Nutrition Information (1 cookie): * Calories 95 * Fat 5g * Sodium
50mg * Dietary Fiber 0g
Yields
72 cookies
Posted in Cookies
Posted on 12 September 2007. Tags: Dietary Fiber, Nutrition Information, Quaker Oats, VARIATIONS
Ingrients & Directions
1 c Margarine or butter 1 ts Baking soda
— softened 1 ts Ground cinnamon
1 c Brown sugar, firmly packed 1/2 ts Salt (optional)
1/2 c Granulated sugar 3 c Quaker Oats, uncooked
2 Eggs — (quick or old-fashioned)
1 ts Vanilla 1 c Sun-Maid(R) Raisins
1 1/2 c All-purpose flour
Heat oven to 350 F. Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well. Add combined flour; baking soda,
cinnamon and salt; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10
to 12 minutes or until light golden brown. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely. Store tightly covered.
Nutrition Information (1 cookie): * Calories 100 * Fat 4g * Sodium
75mg * Dietary Fiber 1g
VARIATIONS ========== o Stir in 1 cup chopped nuts o Substitute 1 cup
semisweet chocolate pieces or candy coated
chocolate pieces for raisins; omit cinnamon o Substitute 1 cup diced
mixed fruit for raisins
Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side
of one cookie; top with second cookie. Wrap securely; freeze.
Yields
48 cookies
Posted in Cookies
Posted on 11 September 2007. Tags: Large Cookies Drop, Nutrition Information, Quaker Oats, Vanilla Heat
Ingrients & Directions
3/4 c Vegetable shortening 3 c Quaker Oats, uncooked
1 c Brown sugar, firmly packed — (quick or old-fashioned)
1/2 c Granulated sugar 1 c All-purpose flour
1 Egg 1 ts Salt (optional)
1/4 c Water 1/2 ts Baking soda
1 ts Vanilla
Heat oven to 350 F. Beat together shortening, sugars, eggs, water and
vanilla until creamy. Add combined dry ingedients; mix well. Drop by
rounded teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15
minutes. Remove to wire rack; cool completely. Store tightly covered.
Nutrition Information: (1 cookie, regular size): * Calories 70 * Fat
3g * Sodium 10g * Dietary Fiber 0g
VARIATIONS: =========== My Own Special Cookies: Stir in 1 cup (any
combination of) raisins, chopped nuts, semisweet chocolate pieces or
flaked coconut.
Large Cookies: Drop by rounded tablespoonfuls. Bake 12 to 14 minutes
at 375 F.
Yields
60 cookies
Posted in Cookies
Posted on 31 August 2007. Tags: Eggs Ice, Nutrition Information, Quaker Oats, Vanilla Ice
Ingrients & Directions
1 c Margarine or butter — (quick or old-fashioned)
— softened 2 c All-purpose flour
1 c Brown sugar, firmly packed 1 ts Baking soda
1 1/2 c Mashed ripe banana 1/4 ts Salt (optional)
— (about 4 medium) 6 oz Semisweet chocolate pieces
2 Eggs Ice cream or frozen yogurt
2 ts Vanilla Ice cream topping
2 1/2 c Quaker Oats, uncooked — (any flavor)
Heat oven to 350 F. Beat together margarine and sugar until creamy.
Add banana, eggs and vanilla; beat well. Add combined oats, flour,
baking soda and salt; mix well. Stir in chocolate pieces; mix well.
Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart.
Spread dough to 3-1/2-inch diameter. Bake 14 to 16 minutes or until
edges are light golden brown. Cool 1 minute on cookie sheet; remove
to wire rack. Cool completely. To serve, top each cookie with a
scoop of ice cream and ice cream topping.
Nutrition Information (1 cookie without ice cream or topping): *
Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g
Yields
24 cookies
Posted in Cookies
Posted on 30 August 2007. Tags: Nutrition Information, Quaker Oats, Vanilla Heat
Ingrients & Directions
12 oz Semisweet chocolate pieces 1 1/4 c All-purpose flour
— divided 2 ts Baking powder
1 c Margarine or butter 1/4 ts Baking soda
— softened 1/4 ts Salt (optional)
3/4 c Brown sugar, firmly packed 2 c Quaker Oats, uncooked
1 Egg — (quick or old-fashioned)
1 ts Vanilla
Heat oven to 350 F. In small saucepan, melt half the chocolate
pieces (1 cup) over low heat; cool. Beat margarine and sugar until
creamy. Blend in melted chocolate, egg and vanilla. Gradually add
combined dry ingredients except oats; mix well. Stir in oats and
remaining 1 cup chocolate pieces. Drop by rounded tablespoonfuls onto
ungreased cookie sheet. Bake 12 to 14 minutes or until set. Cool 2
minutes on cookie sheet; remove to wire rack. Store tightly covered.
Nutrition Information (1 cookie): * Calories 120 * Fat 7g * Sodium
85mg * Dietary Fiber 0g
VARIATION: Double Chocolate Bar Cookies: Heat oven to 375 F. Press
dough evenly onto bottom of greased 13 x 9-inch baking pan. Bake
about 25 minutes or until wooden pick inserted in center comes out
clean. Cool completely; cut into bars. Store tightly covered. (32
bars)
Yields
42 cookies
Posted in Cookies
Posted on 24 July 2007. Tags: Eggs Beat, HIGH, Nutrition Information, Quaker Oats
Ingrients & Directions
12 oz Semisweet chocolate pieces 1/2 ts Vanilla
— melted* 1 1/2 c All-purpose flour
8 oz Cream cheese; softened 1 1/2 ts Baking soda
1/2 c Margarine or butter 3 c Quaker Oats, uncooked
— softened — (quick or old-fashioned)
1 c Brown sugar, firmly packed 1 c Chopped nuts
1/2 c Granulated sugar Powdered sugar (optional)
2 Eggs
Beat together cream cheese, margarine and sugars until creamy. Add
eggs and vanilla; beat well. Add melted chocolate; mix well. Add
combined flour and baking soda; mix well. Stir in oats and nuts; mix
well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough
into 1-inch balls. Place 3 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are almost set. (Centers should
still be moist. Do not overbake.) Cool 1 minute on cookie sheet;
remove to wire rack. Cool completely. Sprinkle with powdered sugar,
if desired.
*To melt chocolate: Place in medium microwaveable bowl. Microwave at
HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or,
place in top part of double boiler over hot, not boiling, water; stir
occasionally until smooth.
Nutrition Information (1 cookie): * Calories 95 * Fat 5g * Sodium
50mg * Dietary Fiber 0g
Yields
72 cookies
Posted in Cookies
Posted on 14 June 2007. Tags: Gold Medal, Quaker Oats
Ingrients & Directions
1 c Butter; (I mean the real
-stuff. Land O’Lakes
-unsalted preferred)
1/2 c Light brown sugar
1/2 c Sugar
1 1/2 ts Pure vanilla extract; (NOT
-imitation)
1 ts Baking soda
1 Egg
2 c Gold Medal flour
2 1/2 c Old fashioned Quaker Oats;
-(not the quick sawdust
-stuff)
6 oz Semi-sweet Nestle chocolate
-chips
Melt butter in microwave. Stir in sugars, vanilla and soda and mix well.
Mix in egg. Add flour until smooth. Add oats and chocolate chips.
Drop by scoops onto ungreased cookie sheets. Bake at 350* for 8-10 minutes
or until lightly browned. Cool on rack until the next sheet comes out of
the oven, then remove to rack or platter.
Makes approximately 3 1/2 dozen awesome cookies
Yields
1 Servings
Posted in Cookies
Posted on 07 June 2007. Tags: Quaker Oats
Ingrients & Directions
3/4 c Shortening, soft
1 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1/4 c Water
1 ts Vanilla
1 c Sifted all-purpose flour
1 ts Salt
1/2 ts Baking soda
3 c Uncooked Quaker Oats
Here is the original:
Famous Oatmeal Cookies
From “Best Recipes from the backs of boxes, bottles, cans, and jars”
“Quaker Oats first printed this cookie recipe on their oats package
in 1955 but I suspect it was a favorite even before that.
Beat together shortening, sugars, egg, water and vanilla until
creamy. Sift together flour, salt and soda; add to creamed mixture;
blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets.
Bake in preheated 350 deg.F. oven for 12 to 15 minutes. Makes 5 dozen
cookies.”
Compare (for those who don’t have the newer oatmeal box handy) the
newer one:
Quaker’s Best Oatmeal Cookies
1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup
granulated sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose
flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon
(optional) 1/4 teaspoon nutmeg (optional) 3 cups Quaker Oats (quick
or old fashioned, uncooked)
Heat oven to 375 deg.F. Beat together margarine and sugars until
light and fluffy. Beat in egg and vanilla. Combine flour, baking
soda, salt and spices; add to margarine mixture, mixing well. Stir in
oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp
cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack.
Store in tightly covered container. Makes 4 1/2 dozen.
Yields
5 Servings
Posted in Cookies
Posted on 03 June 2007. Tags: Chef Freddy Yields, Flour Pre, Quaker Oats, UN
Ingrients & Directions
———————DESSERTS FROM CHEF FREDDY’S———————
* * * 1 ts Baking soda
1 c Butter [softened] 1/2 ts Salt (optional)
1 1/4 c Brown sugar [firmly packed] 2 1/2 c Quaker Oats (quick or old
1/2 c Sugar -fasioned) [uncooked]
2 lg Eggs 2 c Nestle’s Toll House semi-
2 tb Milk -sweet chocolate morsels
2 ts Vanilla 1 c Nuts [chopped] (optional)
1 3/4 c Flour
Pre-heat oven to 375
1) Beat butter, and sugars until creamy… then add the eggs, milk
and vanilla, and beat well… Add the flour, baking soda, and salt,
mixing well after each addition… Stir in the oats, chocolate
morsels, and nuts and mix well…
2) Drop by rounded measuring tbs onto UN-greased cookie sheet and
bake 9 to 10 min for a chewey cookie or 12 to 13 min for a crisp
cookie.. Cool on a cookie sheet for 1 min then move to a wire rack
and cool completely…
This is probably the best chocolate chip cookie that I’ve ever tasted
and that is why I’ve presented it to you…. through CYBEREALM Bbs at
(315)- 786-1120… “Chef Freddy”
Yields
5 dozen
Posted in Cookies
