MMMMM—– Now You’re Cooking! v5.82 [Meal-Master Export Format]
Title: Oatmeal Peanut Butter Cookies
Categories: Christmas, cookies
Yield: 4 doz
1/2 c shortening
1/2 c butter, softened
1 c packed brown sugar
3/4 c white sugar
1 c peanut butter
1 1/2 c all-purpose flour
2 ts baking soda
1 ts salt
1 c oats
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined.
Drop by spoonfuls onto ungreased cookie sheets and bake for 10 to 15 minutes in the preheated oven, or until just light brown.
Don’t over-bake. Cool and store in an airtight container.
We found this recipe 12/21/08. It’s a real keeper.
I’m thinking that chocolate would be good in this recipe. I’m going to try it with chocolate chips next time.
Here’s another keeper recipe that I tried for the first time last holiday. They were gone the first evening, and I had to make more. I like to use the yellow raisins when I make these.
MMMMM—– Now You’re Cooking! v5.82
Title: Chewy Oatmeal Raisin Cookies
Categories: Christmas, cookies, desserts
Yield: 1 batch
3/4 c shortening
1 1/3 c brown sugar
1/2 ts salt
1/4 ts nutmeg
1 ts vanilla
1 ts cinnamon
3/4 ts baking soda
1 c raisins
2 c oatmeal
1 1/3 c flour
Mix together shortening and brown sugar until creamed. Add salt, nutmeg, vanilla, cinnamon, and baking soda; mix well, then mix in eggs. Add raisins, oatmeal, and flour. Mix well, and drop teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. (12 minutes is fine in my oven, longer makes them too crunchy.
I’m thinking that these would be good with a cup of chocolate chips instead of raisins. Or with cranberries. Or some nutmeats with chocolate chips. mmm
Here’s a family recipe that I originally posted on a cooking fidonet echo, back in the day. I’m not sure if it was the Cooking echo, or the Home Cooking echo. But like most recipes posted to the echoes in the 90s, this one is all over the web now. They are soooo good. They don’t help my or DH’s diet, but we really like them. Good thing that they don’t last long!!
———- Recipe via Meal-Master ™ v8.05
Title: Kris Kringles
Categories: Cookies, Christmas
Yield: 36 servings
1 c Sugar
1 c Light corn syrup
1 1/2 c Peanut butter
6 c Rice krispies
12 oz Semi/sweet choc chips
12 oz Butterscotch chips
Mix sugar and corn syrup in 3 qt saucepan. Boil over moderate heat, remove. Stir in peanut butter and cereal. Press into greased 13″ x 9″ pan.
Melt choc chips and butterscotch chips in a double boiler over hot, not boiling water. [nowadays, I just melt them in the microwave, 2 mins at a time and stir until they are right] Spread over cereal mix. Chill for five minutes, remove fron pan, and cut.
Francis R. (Sonny) Martin, Sr. From the family recipes of Charlotte Welch, the cooking librarian