Oatmeal Cinnamon Cookies in a Jar Mix

3 cups rolled oats
1 cup brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon

In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats.

Screw on the lid and attach a tag with the following instructions:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.

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Oatmeal Pecan Chocolate Chip Cookies

1 cup Shortening
1 cup Granulated sugar
1 cup Firmly packed brown sugar
2 Eggs
1 tsp Vanilla
2 cups flour (sifted)
1 tsp Baking soda
1 tsp Cinnamon
1/4 tsp Salt
2 cups Quick-cooking oats
6 ounces Semisweet chocolate morsels
1 cup Chopped pecans

Preheat oven to 375 degrees. Cream shortening and sugars together until light and fluffy. Add eggs and
vanilla, beat well. Sift flour, soda, cinnamon, and salt together and blend into creamed mixture. Stir in oats, chocolate morsels and chopped pecans. Drop dough by level tablespoonfuls, about two inches apart onto greased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool completely on wire racks.

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Maple Walnut Oatmeal Cookies

3/4 cup Crisco (butter flavored, if possible)
1 1/4 cup Light brown sugar (firmly pack)
1 Egg
1/3 cup Milk
1 1/2 tsp Vanilla extract
1/2 tsp Maple extract
3 cups Quick cooking oats
1 cup Flour
1/2 tsp Baking soda
1/2 tsp Salt
1/4 tsp Ground Cinnamon
1 cup Walnuts (chopped coarsely)


1 jar Vanilla cake frosting
Maple flavoring
Walnut halves

Pre-heat oven to 375 degrees F. Grease cookie sheets. Combine Crisco, sugar, egg, milk, vanilla and maple extract in large bowl. Beat ingredients at medium until well blended. Combine the oats, flour, baking soda, salt and ground cinnamon. Add into creamed mixture, mixing at low speed until just blended. Stir in the nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes or until lightly golden brown. Cool cookies for 2 minutes on the baking sheet before removing. Remove to cool on wire racks. Frost and garnish each cookie with a walnut half.

To make forsting, mix vanilla frosting with maple extract to your taste.

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Cranberry Oatmeal Cookies

1 cup Flour
1 tsp Baking powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 cup Butter
3/4 cup Brown sugar
1 Egg
1/4 cup Milk
1 tsp Orange zest
1 1/2 cups Oatmeal
3/4 cups Cranberries (chopped)
1/4 cups Chopped Walnuts

1 cup Powdered sugar
1/2 tsp Orange zest
1/4 tsp Vanilla extract
Up to 2 tablespoons of Orange juice

Stir together dry ingredients, including the flour, baking powder, cinnamon, and nutmeg. In large mixing bowl, beat butter until softened. Add in the brown sugar, beating until fluffy. Add in the egg, milk and orange zest, mixing well. Add in the flour mixture, beating until well combined. Stir in the oats, cranberries and chopped nuts. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake at 375 degrees F for about 10 to 12 minutes or until lightly golden browned. Remove cookies from cookies sheets and allow to cool. Dip the tops of cookies into the orange icing to coat.

To make icing:
Stir together powdered sugar, orange zest, vanilla extract and enough orange juice to make icing of a pouring consistency.

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Honey Oatmeal Chocolate Chip Cookies

1 cup honey
1/2 cup applesauce
1/2 cup light or reduced calorie margarine
4 egg whites
1 tsp vanilla extract
2 cups flour
1 cup oats (quick cooking)
2 tsp baking powder
1/2 tsp baking soda
1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Cream honey, applesauce and margarine in large mixing bowl with electric mixer until smooth. Beat in the egg whites, individually, then add vanilla extract. Combine flour, oats, baking powder, baking soda and salt in a medium bowl and mix well. Add the dry ingredients to honey mixture and mix thoroughly. Stir in chocolate chips and the nuts. Heap teaspoonfuls of the dough mixture onto lightly greased or oiled cookie sheets. Place cookie sheet on top or middle rack in oven and bake for 12-15 minutes or until lightly golden brown. Let cookies stand for 1 minute and then remove and place on wire racks to cool completely.

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Maple Apple Oatmeal Cookies

There’s something about Fall that makes us all crave warm, cozy cookies. These maple apple oatmeal cookies are the perfect blend of Autumn flavors, and they’re sure to become a new family favorite. These cookies are made with real maple syrup, fresh apples, and hearty oats, and they’re perfect for a chilly Fall day.

2 1/2 cup Flour
1 cup Quick oats
1/2 tsp Salt
1 tsp Baking soda
1 tsp Ground cinnamon
1/2 tsp Ground cloves
2 tsp Grated lemon zest
1 cup Dark brown sugar
3/4 cup Butter (softened)
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Maple syrup
1 cup Apples (Peeled and finely chopped)
1 cup Currants

1/2 cup Toasted quick oats
2 tbsp Brown sugar

Preheat oven to 300 degrees F. In medium mixing bowl, mix together flour, oats, salt, soda, cinnamon, cloves and the lemon zest. Mix well with a whisk, set aside. Cream together butter and sugar in mixing bowl with mixer. Add in the egg, maple syrup and applesauce. Beat on medium speed until smooth. Add in flour mixture, apples and currants. Blend at low speed until just combined, avoid overmixing. Dough will be quite soft. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, make sure they are 2 inches apart. For topping, mix oats and brown sugar, and sprinkle on cookies. Bake for about 25 minutes, or until bottoms are a golden brown.

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Pumpkin Oatmeal Cookies

When it comes to fall desserts, pumpkin is king. And these Pumpkin Oatmeal Cookies are the perfect way to enjoy all the best flavors of the season. Made with real pumpkin, oats, cinnamon, and a touch of nutmeg, these cookies are hearty and satisfying. Plus, they’re healthy enough to enjoy for breakfast or a snack. So go ahead and bake up a batch of these Pumpkin Oatmeal Cookies. You’ll be glad you did!

1 cup canned or cooked pumpkin
1 cup brown sugar
2 Eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute. Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins. Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at 350 degrees for 10-20 minutes. Makes 4-5 dozen.

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Maple Syrup Oatmeal Cookies

If you love the taste of maple syrup, you’ll love these delicious maple syrup oatmeal cookies! Made with whole wheat flour, rolled oats, and plenty of maple syrup, these cookies are sure to satisfy your sweet tooth. An easy, delicious, and healthy cookie recipe that is perfect for the fall season! These Maple Syrup Oatmeal Cookies are made with whole wheat flour, oatmeal, and are sweetened with pure maple syrup.

1 cup Flour
1/4 tsp Salt
1 tsp Baking powder
1 cup Quick oats (uncooked)
1/2 cup Walnuts (chopped)
1/4 cup Shortening
1 Egg
3/4 cup Maple syrup
1/2 tsp Vanilla extract

Mix all ingredients together in one bowl to combine well. Drop dough by teaspoonfuls onto well greased cookie sheets, about 2 inches apart. Bake at 350 degrees F for about 8-12 minutes or until lightly golden brown.

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Oatmeal Chocolate Chip Cookies

1 1/4 cup butter
3/4 cup Firmly packed brown sugar
1 Egg
1 tsp Vanilla
1 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 cups Oats
10 ounces Chocolate chips

Heat oven to 375 degrees F. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices, add to butter mixture and mix thoroughly. Stir in oats and chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 7 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crispy cookie. Allow cookies to cool on cookie sheet before removing. Cool completely on wire rack.

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