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Finally got her to post her recipe for Secret Cookies after years of prodding. My mother had a parade of recipes up her sleeve, each better than the last.
Crispy Oatmeal Raisin Cookies. 1 cup self-rising flour. ½ cup packed brown sugar. 1 large egg. ½ cup (1 stick) butter or margarine, softened. 1 cup quick-cooking or instant rolled oats.
1 cup whole wheat flour. 1/3 cup ground flax meal. ¾ teaspoon baking powder. ½ teaspoon baking soda. ½ teaspoon sea salt. 2 cups old fashioned rolled oats (not instant) ...
I don’t need a thermometer to know the weather is in bone chilling single digits. A glance at the East Fork of the Little Miami river from my kitchen window tells it all. Still flowing, but very ...
Crisp, chewy oatmeal raisin cookies. Prep: 30 minutes. Cook: 10 minutes. Makes: 2 dozen large cookies. This recipe from the Los Angeles Times was published in the Chicago Tribune on May 6, 2009.
After reading and testing several different ones, I decided on the recipe for the thin and crispy oatmeal cookies from Cooks Illustrated (cooksillustrated.com), originally published in January 2008.
Drop dough by teaspoonfuls onto prepared sheet, no more than 6 per sheet (cookies spread quite a bit). Place a few chocolate chips or nuts on top of cookies, if desired. Bake 10 to 12 minutes.
Cripsy Salted Oatmeal Cookies, from Cooks Illustrated Ingredients 1 cup all-purpose flour ¾ teaspoon baking powder ½ teaspoon baking soda 1/4 teaspoon table salt 1 cup all-purpose flour ¾ teaspoon ...
My grandmother's oatmeal cookies. I was a happy little butterball when I was a kid. ... Crisp, sweet cookies that are just a bit healthy . Published: Nov. 20, 2013, 2:43 p.m. By .
10mon
Of Batter and Dough on MSNThese Oatmeal Raisin Cookies Raise The Bar On CozyThese oatmeal raisin cookies are classic comfort food. They are huge, sweet, and buttery, with a hint of cinnamon and nutmeg, and just the right amount of raisins and almonds. They are soft and chewy ...
Cookies continue to cook while cooling. Mine took 11 minutes. They were still soft in the center but after cooling, were crisp on edges and somewhat chewy in center.
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