Amish Oatmeal Cookies

3 c. sugar
1 1/2 c. lard
1 1/2 c. raisins
2 1/2 c. oatmeal
1/2 c. molasses (dark)
3 eggs, beaten
1 c. peanuts
1 c. sour milk
2 tbsp. soda
2 tbsp. baking powder
6 c. flour
1 tsp. each of nutmeg, cinnamon and salt

Grind raisins and peanuts. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour. Using your hand, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees until golden brown.

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Raspberry Oatmeal Bar Cookie Recipe

1/2 cups Butter (should be at room temperature)
1/2 cups Brown sugar (preferrably the light brown kind)
1 cups White flour
1/4 teaspoons Baking soda
1/8 teaspoons Salt
1 cups Rolled oats
3/4 cups Raspberry jam (seedless if possible)

Pre-heat oven to 350F degrees. Grease an 8 inch square pan with butter, setting aside. Mix all of the ingredients together, but the jam. Press approximately 2 cups of dough mixture in to the bottom of the buttered pan. Spread jam all the way to 1/4 inch from edge of pan. Sprinkle remaining dough mixture over top of jam, lightly pressing it in. Bake 35 – 40 min. Allow to cool on a wire rack before slicing into 2 inch x 1-1/2 inch bars.

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Country Oatmeal Cookies

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.

Attach a tag to the ribbon with the following instructions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Makes 2 dozen.

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Toasted Oatmeal Cookies

2 1/2 cups quick-cooking or old-fashioned oats
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter or margarine (softened)
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350º. Spread oats and walnuts in ungreased jelly roll pan, 15 1/2 x 10 1/2 inches. Bake 15 – 20 minutes, stirring occasionally, until light brown; cool. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oat mixture and remaining ingredients. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake 8 – 10 minutes or until golden brown. Cool 1 – 2 minutes; remove from cookie sheet to wire rack.

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The Ultimate Oatmeal Cookie

1 1/4 cups packed brown sugar
1 cup butter or margarine (softened)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs|
3 cups quick-cooking oats
1 1/3 cups all-purpose flour
1 cup raisins (optional)

Heat oven to 350º. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 – 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

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Oatmeal-Raisin Cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine (softened)
1/2 cup unsweetened applesauce
2 eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 cups quick-cooking oats or old-fashioned oats
1 cup all-purpose flour
2/3 cup raisins

Heat oven to 375º. Mix all ingredients except oats, flour and raisins in large bowl with spoon. Stir in oats, flour and raisins. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake 9 – 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

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Oatmeal Lacies

1 1/2 cups quick-cooking oats
2/3 cup packed brown sugar
1/3 cup butter or margarine (melted)
1/4 cup milk
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg

Heat oven to 350º. Grease and flour cookie sheet.* Beat all ingredients in large bowl with electric mixer on medium speed, or mix with spoon. Drop dough by level tablespoonfuls about 3″ apart onto cookie sheet. Bake 8 – 10 minutes or until edges are golden brown. Cool 1 – 2 minutes; remove from cookie sheet to wire rack, using wide, thin-bladed pancake turner.

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Oatmeal Cookies

1 package yellow cake mix
2 cups quick-cooking oats
1 cup sugar
1 cup vegetable oil
2 eggs
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Heat oven to 350º. Mix cake mix (dry), oats and sugar in large bowl with spoon. Mix oil and eggs; stir into oat mixture thoroughly. Stir in pecans and vanilla. Drop dough by rounded teaspoonfuls about 2″ apart onto ungreased cookie sheet. Bake about 12 minutes or until light brown. Remove from cookie sheet to wire rack.

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Honey-Oat Sandwich Cookies

1 cup packed brown sugar
1/2 cup butter (softened)
1/2 cup shortening
1/3 cup honey
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
2 teaspoons baking soda
Granulated sugar
1 cup (about) thick fruit preserves (any flavor)

Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats and baking soda. Shape dough into 1 1/4″ balls. Place about 2″ apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly. Bake 8-10 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Spread about 1 1/2 teaspoons jam between bottoms of pairs of cookies.

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Giant Honey and Oat Cookies

1 1/2 cups sugar
3/4 cup butter (softened)
2/3 cup honey
3 egg whites
4 cups quick-cooking or old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey and egg whites in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto cookie sheet. Bake 11-14 minutes or until edges are light brown (centers will be soft). Cool 3-4 minutes; remove from cookie sheet to wire rack.

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