Soft Oatmeal Cookies

INGREDIENTS
1 cup butter, softened (or Maragrine)
1 cup white sugar
1 cup packed brown sugar
2 eggs 1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional - 1-2 Cups)

DIRECTIONS
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda, and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into 1 inch balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.Makes approx. 36-60 cookies, depending on how large or small you make them.

NOTES
Words of warning--Larger balls of dough result in cookies that spread LARGE amounts. They have a tendency of spreading so much that they meet each other.

Oil the baking sheet once every 4th batch, unless you have a non-stick cookie sheet (don‘t know about that). Even an air-bake cookie sheet needs that extra oil. 1/14/09--We've made these cookies once again and tried something different. We used parchment paper on the cookie sheet instead of oiling. It worked like a charm. The cookies did not stick and we did not need to oil the baking pan.

Oatmeal Cookies

1/2 pound margarine
1 Cup brown sugar
1/2 Cup granulated sugar
2 eggs
1 teaspoon vanilla
1 and 1/2 Cups unsifted flour
1 teapspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 Cups oatmeal
1 Cup raisins (optional)

In a medium bowl combine floour, baking soda, cinnamon, and salt.
Cream together the margarine and the sugars until well blended.
Add eggs and vanilla, blend again.
Add the flour mixture; beat again.
Add the oatmeal and raisins.
Bake at 350 degrees for 10 minutes or until done.

Notes: Still the best oatmeal cookie recipe can be found on the back of the Quacker oatmeal box.

Gingersnaps

I love gingersnaps! Pop one in your mouth and slowly suck on the cookie until it dissolves leaving the spicy flavor of molasses, ginger and sugar lingering in your mouth.

Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup dark molasses (light molasses would work)
1 egg
2 and 1/4 cup sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Instructions:

Cream together first 4 ingredients until fluffy.
Sift together dry ingredients and then stir into molasses mixture.
Form into small balls.
Dip balls into granulated sugar, top portion only. Experience has taught me that rolling the entire ball of dough in sugar will result in burnt cookies. The sugar will burn on the bottom of the cookie Place 2 inches apart on greased cookie sheet.
Bake for approximately 10 minutes in a 350 degree oven.
Cool slightly (about 2 minutes) ; remove from pan. Makes about 4 dozen.

Notes:
Make a double batch. Kids like them so much that they are gone before you know it! This recipe is a long time family favorite. My mother would bake these when I was a child. The actual recipe is courtesy of Better Homes and Garden cookbook from the 1950’s (approximately). The spices can be increased or decrease as you like.

Whole Wheat, Oatmeal and Raisin Muffins

Ingredients
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons un-toasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
Stir in oats, dates, raisins, and cranberries.
Make a well in center of mixture.
Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
Stir in boiling water.
Let batter stand 15 minutes.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)
Nutritional Information
CALORIES 204(28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g

Notes:
To make a double batch simply increase the ingredients by two. The cooking time will increase as well (not necessaryily to 40 minutes). These make a dense, moist whole wheat muffin that are great for a quick protein burst or hungry after school kids.

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

I love this recipe. The cookies stay soft for an extended period and taste great.

Ingredients
1 Cup butter or margarine (for even softer cookies use shortening)
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 pkg. instant pudding (use your favorite flavor, I love French Vanilla)
1 Teaspoon vanilla
2 eggs
2 and 1/4 Cup un-sifted flour
1 Teaspoon baking soda
1 12oz pkg. chocolate chips
1 Cup chopped nuts (optional)

Instructions
In a medium sized bowl mix flour with baking soda.
In a separate large bowl combine margarine, both sugars, pudding mix and vanilla in a large bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add the flour mixture beating at slow to medium speed until thoroughly combined.
Stir in the chips and nuts.
Drop from a teaspoon onto un-greased baking sheet about 2 inches apart.
Bake at 375 degree Fahrenheit for 8 to 10 minutes until lightly brown/tan.
Go with undercooking opposed to overcooking.

Notes:
This is one of my children's family favorites. Children love cookies and chocolate chip cookies are statistically the favorite for many different people. I know that my kids love this recipe. I hope you enjoy it as well. I always make a double batch when baking these cookies. Everyone goes through them too fast.

Peanut Butter Criss-Cross Cookies

Peanut Butter Cookies From The Michael Family Kitchen:
This is the peanut butter cookie recipe we used as kids in my Mom's kitchen. We still use it because it is so good.

Ingredients
1 Cup shortening
1 Cup granulated sugar
1 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 Cup peanut butter
3 Cups sifted all-purpose flour
2 teaspoon soda
1/2 teaspoon salt

Instructions
Thoroughly cream shortening, sugars, eggs, and vanilla.
Stir in peanut butter.
Sift dry ingredients into a separate bowl
Stir flour mixture into creamed mixture.
Drop by rounded teaspoons on un-greased cookie sheet.
Press with back of fork to make a crisscross.
Bake in moderate oven (350 degrees) about 10 minutes.
Makes about 5 dozen cookies.

Notes: For richer cookies, use 2 cups flour.