Just Cookie Recipes

A Collection of Oatmeal Cookie Recipes

2012-01-11T08:15:00.001-08:00

Here is a collection of oatmeal cookie recipes from "The Stevenson Memorial Cookbook", published by the Sarah Hackett Stevenson Memorial Lodging House Association, 1919. Note: these do use lard!!

OATMEAL COOKIES Mrs. A. J. Atwater

One cup sugar; one cup lard; one cup raisins, ground fine; two eggs, beaten light; two cups oatmeal dry; one-half cup cold water; dash salt; one teaspoonful soda; sifted flour enough to make stiff dough

OATMEAL COOKIES Mrs. W. D. ("Ma") Sunday

One cup sugar; one-fourth cup lard; one-half cup butter; three eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar. Drop on greased pans. Bake in quick oven.

OATMEAL COOKIES Mrs. Minnie E. Bodwell

One-half cup of lard; one-half cup of butter; one cup of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in milk; two cups of oatmeal; two cups of flour.

Filling: One-half pound of dates put through chopper; one-half cup of white sugar; one-half cup of cold water. Boil all together until thick; when cool and cookies are warm, spread filling between two cookies; it is then ready to serve, very nice.

LACE OATMEAL WAFERS Mrs. F. T. Hoyt

One cup of sugar; one tablespoonful of butter; two eggs beaten separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well, adding the stiffly beaten whites of eggs last. Drop a small teaspoonful on greased pans, far apart, and bake in quick oven.

Heart Healthy Almond Biscotti

2012-01-09T08:46:00.000-08:00

A US military recipe from "The Grill Sergeants" on The Pentagon Channel

3/4 cup whole-wheat flour
3/4 cup all purpose flour
1/4 cup firmly packed brown sugar
1 tsp baking power
2 eggs, lightly beaten
1/4 cup 1% lowfat milk
2 1/2 tbsp canola oil
2 tbsp dark honey
1/2 tsp almond extract
2/3 cup chopped dried apricots
1/4 cup coarsely chopped almonds

Preheat oven to 350 degrees. In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until dough is well blended.

Place the dough on a long sheet of plastic wrap and shape by hand into flattened log 12 inches long, 3 inches wide and 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet.

Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the ovens set for 350 degrees. Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2 inch wide. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely.

If stored in an airtight container, biscotti can last for two weeks.

Chocolate Fingers

2010-01-28T12:13:00.000-08:00

Three eggs; one-half pound of powdered sugar; one-half pound of sifted pastry flour; two ounces of powdered chocolate.

Method: Beat sugar and eggs for half an hour, sift chocolate and sugar together, then stir into the flour. Beat well, then with a pastry squirt form oblong cakes, size of a finger on waxed tins. Set away over night, then bake as other cookies in moderate heat. They have the appearance of being frosted owing to the light components rising to the top during night. If you have no pastry tube or squirt, form little round mounds by dipping up portions with a small spoon dipped in cold water. When baking the above cakes be sure to use only moderate heat. Remove cakes from pan as soon as done and place in tin pails or cans as soon as cold. If kept in closed tin small cakes will keep a long time and remain palatable.

Dutch Almond Cookies

2009-03-24T07:28:00.001-07:00

1 cup shortening
1/2 cup white sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.

Pecan Macaroons

2009-01-31T10:41:00.000-08:00

* 1 egg white
* 1 c. brown sugar
* 1 c. pecan meats
* 1/4 tsp. salt

Beat the egg white until stiff and add the sugar gradually, beating constantly. Fold in the nut meats, add the salt, and then drop from the tip of a spoon 1 or 2 inches apart on a cooky sheet covered with buttered paper. Bake in a moderate oven until delicately browned.

(Sufficient for 1-1/2 Dozen)

Pennsylvania Dutch Fruit and Nut Cookies

2008-11-21T06:27:00.000-08:00

1 cup shortening
1-1/2 cups sugar
3 eggs
3-1/2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1-1/2 tblsp. hot water
1/2 cup raisins, chopped
1/2 cup currants, chopped
1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in moderate oven (350-f) for 15 minutes.

This recipe is from "Pennsylvania Dutch Cooking"

Hillary Clinton's Chocolate Chip Cookies

2008-07-29T19:47:00.000-07:00

1 1/2 cup unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar

1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.

White House Ginger Cookies

2008-07-29T19:37:00.001-07:00

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder (rounded)
1 teaspoon nutmeg
1 teaspoon cinnamon
1 large tablespoon solid shortening
6 teaspoons butter
1 cup sugar
1 egg (or 2 if small)
1/2 cup molasses
Additional sugar, as garnish

Sift together dry ingredients including spices. Cream shortening and butter until fluffy. Add sugar slowly, then egg and molasses, and beat thoroughly. Stir in dry ingredients all at once. Shape dough into 1 inch balls (the size of a walnut) and roll into sugar spread on waxed paper.

Place 2 inches apart on cookie sheets, flatten with fingers, and sprinkle colored sugar on tops of cookies.

Bake at 325 deg. for 7 minutes. Let stand a minute before removing from sheets.

Sugar Cookies

2008-07-29T19:35:00.000-07:00

Margarine, 1/3 cup
Powdered sugar, 2/3 cup
Eggs, 2
Vanilla, 1/2 teaspoon
Flour, 1 cup
Baking powder, 1/2 teaspoon
Baking soda, 1/8 teaspoon

1. Preheat oven to 375° F.
2. Mix margarine and powdered sugar together thoroughly.
3. Add eggs and vanilla. Beat until blended. Add dry ingredients and blend well.
4. Shape dough into 24 one-inch balls and place on ungreased cookie sheets. Crisscross balls by using fork prongs.
5. Bake until lightly brown, about 10 minutes.

4 Servings, 3 cookies each, plus 4 servings for another meal or snack

Cookie Recipes: Marguerites

2008-07-29T19:29:00.000-07:00

3/4 c. sugar
1/3 c. water
1 egg white
1/4 c. shredded coconut
1/4 c. chopped nuts

Cook the sugar and water until it forms a hard ball when tested in cold water or threads from a spoon. Beat the egg white until stiff, pour the hot sirup into it, and continue beating until the mixture is stiff enough not to run. Add the coconut and chopped nuts and spread a thick layer on saltines. Place in a moderate oven and bake until slightly browned.

(Sufficient for 3 Dozen Cakes)

Ladyfingers No. 2

2008-07-29T19:28:00.000-07:00

6 eggs
1-1/4 c. powdered sugar
1 c. flour
Juice of half a lemon

Separate the eggs and beat the whites with an egg whip until stiff. Sift the sugar and flour together several times, add a little to the eggs, and continue beating. Continue to add the sugar and flour, a little at a time, until all has been added. Beat the egg yolks until they are light and lemon-colored and then beat them into the mixture. Add the lemon juice and force the mixture through a pastry tube in the same way as described in the preceding recipe. Bake in a slow oven. When cool, put together with the orange filling:

* Juice of 1 orange
* Sufficient sugar to spread

Beat the orange juice and sugar together until smooth. Place a layer of the mixture between each two ladyfingers.

(Sufficient for 3 Dozen Cakes)

Ladyfingers No. 1

2008-07-29T19:27:00.000-07:00

3 egg whites
1/3 c. powdered sugar
2 egg yolks
1/4 tsp. vanilla
1/3 c. flour
1/8 tsp. salt

Beat the egg whites until they are stiff and dry. Add the sugar gradually and continue beating. Beat the two egg yolks until they are thick and lemon-colored and add them. Add the flavoring and fold in the flour mixed and sifted with the salt. Cover a cooky sheet with light wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in. long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon, as illustrated, fill the ladyfinger mixture into a pastry bag containing a plain pastry tube. Then, from the pastry tube, squeeze the cake mixture onto the marked spaces, as shown in Fig. 15, making the mass slightly narrower in the center than at the ends. When all the spaces have been filled, set the pan containing the sheet in a slow oven and bake until dry. Remove from the oven and take from the paper by slipping a sharp knife under each ladyfinger.

(Sufficient for 1-1/2 Dozen Cakes)

Coconut Macaroons

2008-07-29T19:26:00.000-07:00

1 c. powdered sugar
1 c. shredded coconut
2 egg whites

Mix the sugar and coconut. Beat the egg whites and fold into the coconut and sugar. Drop by spoonfuls on a baking sheet covered with waxed paper and bake in a slow oven.

(Sufficient for 1-1/2 Dozen Cakes)

Oatmeal Cookies

2008-07-29T19:24:00.001-07:00

1 egg
1/2 c. sugar
1/4 c. thin cream
1/4 c. milk
1/2 c. oatmeal
2 c. flour
2 tsp. baking powder
1 tsp. salt
4 Tb. melted butter

Beat the egg and add the sugar, cream, and milk. Run the oatmeal through a food chopper, and mix with the flour, baking powder, and salt. Stir all into the mixture, add the melted butter, and mix thoroughly. Roll thin, cut, and bake in a quick oven.
(Sufficient for 3-1/2 Dozen Cookies)

Vanilla Wafers

2008-07-29T19:23:00.001-07:00

1/3 c. shortening
1 c. sugar
1 egg
1/4 c. milk
2 tsp. vanilla
2 c. flour
3 tsp. baking powder
1/2 tsp. salt

Cream the shortening, add the sugar and egg, and continue beating. Pour in the milk and add the vanilla. Sift the flour, baking powder, and salt into the mixture. Roll out as thin as possible, cut with a small round cutter, and bake in a hot oven. These wafers should be crisp and thin when finished.

Makes 6 dozen.

Ginger Snaps

2008-07-29T19:19:00.000-07:00

1 c. molasses
1/3 c. lard or other shortening
1/4 c. butter
3-1/4 c. flour
1/2 tsp. soda
1 Tb. ginger
1 tsp. salt

Heat the molasses to boiling and pour over the shortening. Sift the dry ingredients together and add these. Cool the mixture until it is stiff and cold, roll as thin as possible, cut with a small round cutter, and bake in a quick oven, being careful not to burn.

(Sufficient for 4 Dozen Snaps)

Miss Parola's Chocolate Cookies

2008-07-29T19:14:00.000-07:00

Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of Chocolate, melted. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven.

The secret of making good cookies is the use of as little flour as will suffice.

This vintage recipe is from "Chocolate and Cocoa Recipes" by Miss Parola, at Project Gutenberg

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2000-12-14T05:46:00.000-08:00

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