Yield 12 Number Of Ingredients 8 Steps:
Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
Time 55m Yield 48 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart. Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Time 20m Number Of Ingredients 12 Steps:
Preheat oven to 350*F In a mixing bowl blend together brown sugar, white sugar, and butter until mixture is airy and fluffy. Add in egg, vanilla, lemon juice and milk. Blend well, scraping sides of bowl as needed. Add baking soda, baking powder and salt. Mix again. Add flour and blend. Add oatmeal and blend, scraping sides as needed. Scoop cookies onto a greased cookie sheet, no more than 3 in a row as these will spread a lot. Bake for 12 minutes. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
Time 23m Yield 3 dozen Number Of Ingredients 8 Steps:
In a mixer with a paddle combine dry ingredients. In a separate bowl stir together wet ingredients then blend them into dry ingredients. Drop spoonfuls of batter, spaced far apart, onto nonstick sheet pans and bake at 350 degrees for 5 to 8 minutes or until golden brown.
Time 1h30m Yield 12 cookies Number Of Ingredients 8 Steps:
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white. Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.
Time 30m Yield 7 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the oats, flour, dry pudding mix and baking soda; gradually add to the cream mixture and mix well. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Yield Makes about 25 3-inch cookies Number Of Ingredients 7 Steps:
Heat oven to 325 degrees. Cover a baking sheet with parchment paper. In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly. Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.
Time 25m Yield about 5 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
