In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, salt, baking soda and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well.
Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
In a small bowl combine the sugar with the cinnamon for the topping.
Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet.
Repeat for the remaining cookies.
Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Makes 16-18 cookies.
Oatmeal Raisin Cookies
The Original Vanishing Cookie
Source: Quaker Oats Box Label, 1955
Ingredients
2 sticks butter, softened
1 1/4 cups firmly packed brown sugar
(I use dark brown.)
1/2 granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups QUAKER Oats
(Quick or old fashioned, uncooked)
1 cup raisins
(Variation: Substitute 1 cup semisweet chocolate chips for raisins; omit cinnamon.
1 cup (more if desired) chopped nuts
Directions
Heat over 350*F
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins, and nuts; mix well. Drop 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.
In a medium bowl, sift together the above ingredients. Set aside.
1 1/2 cups of shortening
2 eggs
2 cups granulated sugar
1/2 cup molasses
In a large bowl, beat shortening until softened. Gradually add the sugar; beat until fluffy.
Add eggs and molasses; beat well.
Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
Using a 1/4 cup ice cream scoop, shape dough into 2" balls. Roll in granulated sugar. Place on an ungreased cookie sheet about 2 1/2" apart.
Bake for 12-14 minutes or until cookies are light brown and puffed. Let stand 2 minutes before transferring to a wire rack. Cool.
Makes 25 four inch cookies.
This page was last updated on: August 29, 2011
Great Pumpkin Cookies
Source: Libby's® Pumpkin®
Makes about 20 large cookies
Ingredients
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup Libby's® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins
Decorating icings
Nestle® Toll House® White Chocolate Morsels, candies, raisins or nuts
Directions
Preheat oven to 350 degrees F. Grease baking sheets. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto greased baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
Bake for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate with icing, morsels, candies, raisins or nuts.
Recipes from TeeterKat's Kitchen
Recipes from TeeterKat's Kitchen
Teeter
Banana Oatmeal
PREP: 10 minutes COOK: 15 minutes
Yield: 3 dozen
Ingredients:
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup mashed ripe banana
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups rolled oats
Directions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream together the shortening and brown sugar. Beat in the egg and mashed banana, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon and cloves, stir into the banana mixture. Fold in the rolled oats and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.
2Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
3Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.
Graham Cracker Brownies
Ingredients
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar (light)
Dash of salt
1 cup Graham Cracker Crumbs
1/2 cup chopped walnuts or pecans
1/2 tsp. vanilla
Directions
Beat eggs until light. Combine sugar, salt, Graham Cracker Crumbs and nuts; add to beaten eggs, mixing well. Add vanilla. Spread mixture evenly in a greased square 8-inch pan and bake in moderate over 350 degrees F for 25 - 30 minutes. While still warm cut into strips or squares. They can be served as a pudding with topping of ice cream or whipped cream, or can be dusted with confectioners' sugar and served as brownies.
Makes approximately 2 dozen.
Healthy Apple-Walnut Muffins
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs
1 cup plus 2 tbs oat brand
2 Granny Smith Apples, peeled, cored and chopped
1/2 cup walnuts or pecans
Garnish
1 small Granny Smith apple, peeled, cored, and cut into 12 thin slices
Directions
Preheat over to 375 degrees F. Grease 12 standard six muffin-pan cups or line with paper liners.
Mix together flour, baking, soda, cinnamon, ginger, allspice, nutmeg, and salt.
Mix together eggs, apple juice and buttermilk.
Stir flour mixture and oat brand into egg mixture until dry ingredients are just moistened. Do not over mix. Gentlly stir in chopped apples and nuts.
Spoon batter into prepared pan, filling cups two-thirds full. Garnish each muttin with an apple slice.
Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Strawberry Bars
Ingredients
3/4 cup butter softened
1 pkg white cake mix
1 can strawberry pie filling
1/2 cup flaked coconut
Cinnamon
Pecan chips
Directions
Cut butter into dry cake mix. Set aside 1 cup. Press remaining mixture into 13 X 9 baking pan. Spoon pie filling evenly over cake mixture. Combine reserved cake mixture, coconut, cinnamon and pecans. Sprinkle over pie filling. Bake at 350 degrees F for 45 minutes. Cool slightly before cutting into bars.
