3/4 Cup firmly packed brown sugar
3/4 Cup trans-fat free vegetable shortening
1/2 Cup granulated sugar
1/4 Cup Water
1 Teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 Cup all-purpose flour
1 Teaspoon salt (optional)
1/2 Teaspoon Baking Soda
Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. About 2-1/2 Dozen
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes about 2 1/2 dozen bar cookies.
High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed.
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup raisins
1⁄2 cup chopped walnuts
Heat oven to 400°.
Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
Bake until lightly browned and edges are set, 12-15 minutes.
Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.
1 1/4 cup pumpkin puree
2/3 cup sugar*
2 tbsp brown sugar packed*
2 tbsp coconut oil
2 eggs beaten
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp kosher salt
1/8 tsp ground ginger
1 1/2 cups all purpose flour*
1 tsp baking powder
1 tsp baking soda
2/3 cup raisins
Preheat the oven to 350 degrees.
Mix all the ingredients in a large mixing bowl.
Pour the mixture into a loaf pan and place into the center of the oven. Mix until just incorporated – try not to over-mix.
Bake for 50-60 minutes, or until a knife or toothpick comes out clean when inserted into the center. Remove from the oven and cool completely on a cooling rack.
2 c. all-purpose flour
3/4 c. old-fashioned oats
3/4 c. brown sugar
2 tsp. cinnamon
3 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1/4 c. melted butter
1 c. milk
3/4 c. raisins
1 c. powdered sugar
2 tbs. milk
1 tsp. vanilla
Preheat oven to 350. Grease an 8.5″ loaf pan with butter & dust with flour.
In a large bowl, mix together flour, oats, sugar, baking powder, cinnamon, & salt. Add in the milk, eggs, vanilla, and melted butter (make sure the butter is cool enough so that the eggs do not scramble), and stir until combined. Add the raisins.
Pour mixture into prepared loaf pan, and bake for about 55 minutes (or until inserted toothpick comes out clean).
While the bread cooks, combine the powdered sugar, milk, and vanilla in a small saucepan on low heat. Stir until combined (be careful that it does not burn). Remove from heat & drizzle over loaf.