FALL HARVEST OATMEAL COOKIES

[Kitchen Witch]

FALL HARVEST OATMEAL COOKIES

Makes about 2-1/2 Dozen Cookies

1 -1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick
1 egg
1/3 cup milk
1 tablespoon grated orange peel
1 -1/2 teaspoons vanilla
3 cups quick oats, uncooked
1 cup all-purpose flour
1 -1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup coarsely chopped, peeled apples
1 cup raisins
1 cup coarsely chopped walnuts

Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies.
Place brown sugar, shortening, egg, milk, orange peel and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
Combine oats, flour, cinnamon, baking soda, salt, nutmeg and cloves. Add to shortening mixture; beat at low speed just until blended. Stir in apples, raisins and walnuts.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
Bake one baking sheet at a time at 375ºF for 10 to 12 minutes or until cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

[Sandman...]

This is the time of year to think about baking again and big chewy oatmeal cookies are my favorite!
KW - this is the best recipe I have ever used and I have been using it for years now. There is a brand of oats up here called "Old Mill Minute Oats"
and they had a recipe on the bag. On a whim, I tried it.
Oh these are sooooooo good.
I just added more cinnamon and nutmeg than their recipe called for just because I love those flavours and aromas so much.

OLD MILL MINUTE OATS BEST EVER OATMEAL COOKIES

3/4 C softened ( not liquified ) margerine
1 c firmly packed brown sugar
1/2 c white sugar
1 egg
2 tbsp water
2 tsp vanilla

2/3 c all purpose flour
3/4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
3 c minute oats
1 1/2 c raisins and/or chocolate chips and/or peanut butter chips and/or shredded coconut or a combo of all - just stick to 1 1/2 c

Combine first 6 ingredients - beat until creamy.
Add remaining ingredients - mix well
Drop dough by huge tbsp onto greased cookie sheet.
*** THE TRICK *** is to drop dough in balls and DO NOT FLATTEN OR PACK

Bake 12 - 15 min @ 350
Cool on wire racks

[Kitchen Witch]

Thank you Sandman - they sound good and I will make them!! I've always loved oatmeal cookies - especially during the fall/harvest season. There is just something about cookies like this and the coolness of the fall weather. I prefer mine with raisins or craisins. I leave the chocolate and other chips to other cookies types - never in oatmeal - at least not for me. Coconut - well I'm allergic to that so that is always left out of anything I am making for me. But I will make coconut goodies for others.

I even enjoy raisins or craisins in my oatmeal - the old fashioned type - not the instant pouches!

[Southern Belle 2067]

Oh Sandman they sound so goood think I will also make them tomorrow and I to have always loved oatmeal cookies. KW I will have to try yours to when Sandmans are all gone we really love them. Later on I have another oatmeal cookie recipe to post.

Yall take care!!!

[Sandman...]

Originally Posted by Kitchen Witch

Thank you Sandman - they sound good and I will make them!! I've always loved oatmeal cookies - especially during the fall/harvest season. There is just something about cookies like this and the coolness of the fall weather. I prefer mine with raisins or craisins. I leave the chocolate and other chips to other cookies types - never in oatmeal - at least not for me. Coconut - well I'm allergic to that so that is always left out of anything I am making for me. But I will make coconut goodies for others.

I even enjoy raisins or craisins in my oatmeal - the old fashioned type - not the instant pouches!

OH MY ... LOL ... WOW CRAISINS!
I never even thought about adding craisins !!!!
Thanks KW - I love craisins
My next batch will be soooo good... now
THANKS

[Kitchen Witch]

You're welcomed!!! I had to substitute craisins one day for raisins and I really enjoyed it that way. Hope you enjoy them too!

[Southern Belle 2067]

Hi Sandman the cookies are terrific, keep the wonderful recipes coming.

Have a good night!!!

[Kitchen Witch]

Sandman - give this a try:

Oatmeal Cranberry Cookies


1 c unsalted butter
3/4 c granulated sugar
3/4 c brown sugar
2 eggs
1 ts pure vanilla extract
1 1/2 c flour
1/2 ts salt
1 ts baking soda
1 ts cinnamon
1/2 ts nutmeg
1/4 ts cardamon
3 c rolled oats
1 c dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy.
Add eggs and vanilla. Combine dry ingredients. Add to butter mixture
and stir until well blended. Add dried cranberries. Drop by
teaspoonful onto parchment covered baking sheet. Bake about 10 to 12
minutes, or until lightly golden. Cool.

Yield: 5 dozen


If you want to add white chocolate chips or nuts you can - but for me - I want my oatmeal cookies with oatmeal and raisins, craisins or cranberries (or other dried fruit - oh yeah! dried fruits in oatmeal cookies are GREAT!! - even dried apple and prune!)

[bookworm]

Thank you so much for this recipe and the tips listed with it. I have a festival that I have to bake for in November and this will be one of the items I will be contributing. I hope my family also likes them (fussy cookie eaters). If not then they are mine all mine.

[Kitchen Witch]

bookworm - You're very welcomed!! I hope you enjoy the recipe and I do hope your family likes them - but I understand that you will have to share! LOL - Oatmeal raisin/craisin are one of my favorites (biscotti is #1) and if I have to share - I just bake more!

I'd like to welcome you to RSN and I hope you enjoy our site as much as we do! Please feel free to share your faovrite recipes or hints/tips with us all. And let us know if you try a recipe and how you like it! If you need aything - just give a holler - we have a great family of cooks here that are always willing to help!

Onec again - welcome aboard!

KW

PS - Dried apple and prune or raisin/craisin/cranberry is a nice mix, so is dried pineapple and/or mango, dried pear and white raisins..............etc.

[Kitchen Witch]

By the way - I enjoy working with yeast for making breads - and I don't mind the timne it takes for them to rise - but many do not like to work with yeast or the length of time it take and they prefer a quick bread to a yeast bread.

Here's a quickie - and it's good!


Quick Oatmeal Raisin Bread

1 1/4 cups quick oats
1/2 cup whole wheat flour
3/4 cup unbleached flour
1/4 cup wheat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup raisins
2 large eggs
1/2 cup firmly packed light brown sugar
1/4 cup canola oil (I use regular vegetable oil - we don't like the taste of canola)
1 1/4 cups buttermilk

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan.

In a large bowl, thoroughly combine the oats, the two flours, bran, cinnamon, baking powder and salt. Add the raisins and toss to coat well.

Beat the eggs in a medium-size bowl with a fork or a whisk. Beat in the sugar and the oil until well mixed. Beat in the buttermilk until blended.

Pour this mixture into the flour mixture and stir just until the batter is evenly moistened. Scrape the batter into the prepared pan.

Bake 50 minutes, or until a knife inserted in the center of the bread comes out clean. Remove the loaf from the pan and cool on a wire rack. Cool to room temperature, at least two hours, before slicing.

Makes one loaf, 10 servings.



Do you like Raisin-Nut Bread???? Try this!!


2-1/2 c. all-purpose flour
1 c. sugar
3-1/2 tsp. baking powder
1 egg
1 c. finely chopped nuts
1-1/2 c. raisins or craisins
1 tsp. salt
3 tbsp. oil
1-1/4 c. milk

Heat oven to 350 degrees. Grease and flour loaf pan, 9 x 5 x 3 inches. Measure all ingredients into large mixer bowl. Beat for 1/2 minute on medium speed. Pour into pan. Bake 55 to 65 minutes or until wooden toothpick inserted in center comes out clean. Remove from pan. Cool completely. Store bread in airtight container.

If desired make some vanilla frosting and spread lightly over bread before cutting.

[Southern Belle 2067]

MY ULTIMATE OATMEAL COOKIE

1-1/4 cups (6-1/4 oz.) unbleached all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups (3-1/2 oz.) old-fashioned rolled oats
1 cup chopped pecans, toasted
1 cup dried sour cherries
1 cup dried pineapple or raisins
4 ounces bitter sweet chocolate, chopped into chunks about the size of chocolate chips
12 Tbsp. unsalted butter, softened but still cool
1-1/2 cups firmly packed dark brown sugar
1 large egg
1 tsp. pure vanilla extract

Preheat the oven to 350*F.

Line two large, (18x12") baking sheets with parchment paper.

Whisk flour, baking powder, baking soda and salt in medium bowl. In a second medium bowl, stir together oats, pecans, cherries, pineapple or raisins and chocolate.

In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.

Scrape down the sides of bowl with rubber spatula, add egg and vanilla and beat on medium speed until light and fluffy. You will need to scrape down the bowl while mixer is still running on low. Add flour mixture, mix until just combined. Gradually add oat/nut mixture, mix until just combined. Give dough final stir with a rubber spatula making sure that no flour pockets remain and ingredients are thoroughly distributed.

Using a #16 ice cream scoop, scoop out 16 balls and stagger 8 balls on each baking sheet, spacing them 2-1/2" apart. Gently press each dough ball to 1" thickness. Bake both baking sheets 12 minutes rotating them front to back and to top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft, (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. DO NOT OVER BAKE!!!

Cool cookies on baking sheets on wire racks 5 minutes, using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature.
The brown sugar makes the cookies soft and chewy.

I will put the tip in the tip forum in a few. I found this out quiet by trial and error and just playing with the recipe for about 6 months before I found the secret.

[Sandman...]

They gotcha these two , KW and SB that is.
Kitchen Witch and Southern Belle are great.
They have awesome recipes and they are really special people too.
Only ... my Old Mill Minute Oat Cookies cookies rule ... LOL.
I am fairly new here too.
Welcome and enjoy the forum.
Based on my limited experience here, I'd bet my cookies on it that you are amongst fine souls.

[Kitchen Witch]

Thank you Sandman - that was very nice of you! So it looks like we have to have a RSN oatmeal cookie bake-off!!!

Since bake-offs require a lot of different recipes - here's another one:
(I've got tons of recipes to share....)

1 1/2 cups plus 2 Tbs unbleached all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs
2 1/2 tsp vanilla extract
1 3/4 cups old-fashioned rolled oats
1 3/4 cups quick-cook oats

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large bowl (or in the bowl of a stand mixer), beat together the butter, brown sugar, granulated sugar, eggs, and vanilla on medium speed until well blended. Stir (or gently beat, if using a stand mixer) the flour mixture into the butter mixture until smooth. Stir (or gently beat) in the oats. Do not overmix.Cover the bowl of dough with plastic wrap, and refrigerate it for one hour.

Preheat the oven to 350 degrees Fahrenheit. Grease two cookie sheets, or line them with silicone baking mats. Use a large ice cream scoop or a 1/4-cup bowl-shaped measuring scoop to pack the dough into generous domes. Place the domes on one of the prepared cookie sheets, spacing them about 3 inches apart (roughly 8 cookies per sheet). Return the bowl of dough to the refrigerator. Bake the cookies until they are lightly browned all over and set, about 12 minutes; rotate the sheet halfway through for even browning. Remove the finished sheet to a rack, and let the cookies rest for about 20 minutes, until cool and firm. Transfer them to a rack to cool. Repeat the baking process with the remaining dough, one sheet at a time, remembering to keep the dough chilled between batches.

For the Brown Butter Icing (more than enough to ice the above cookies):
1/2 stick butter
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
2-2 1/2 tablespoons water

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Don't be afraid if it looks scarily thick ... Stir in enough water to make an icing of drizzling consistency and whisk until smooth. Drizzle on warm cookies.

Makes 12 LARGE cookies

[Southern Belle 2067]

Thank you Sandman for your kind words you are so nice I've got tons of recipes to so guess we will have a big bake-off I,m game if every one else is. So I will be digging out my cookie recipes (oatmeal cookies) that is got some crazy ones to but they are good. I made KW Harvest cookies after I made yours but don't really know which was better both were so good and if I keep on making cookies I won't be able to get through a door or I will get hung there trying, LOL, LOL. Got to go fro now, and thanks again for your kind words.

Belle

[Sandman...]

This was our original go-to.
We got it from our first Southern Living Magazines Annual Best Of Cookbooks.

1 c softened butter or margerine
1/12 c white sugar
1 egg
1/;4 c water
1 tsp vanilla
1 1/2 c flour
1/2 tsp each
- baking soda
- cinnamon
- nutmeg
- salt
3 c quick cooking ots
1 c pecans or raisins or chocolate/butterscotch/peanut butter chips - depends on the flavour of the day

Step 1
Cream butter. Gradually beat in sugar and beat until light and fluffy.
Add egg, water and vanilla mix well.
Step 2
Mix together flour, soda, salt, cinnamon and nutmeg - slowly add to butter mix
Step 3
Stir in oats and nuts / raisins / chips

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 - 12 min @ 350 or until lightly browned.
Cool for a few minutes on the cookie sheets then remove to wire racks to cool completely.

[ANGELCAT123]

i need the recipe for kfc coleslaw does anyone know it if so please help me get it,thank you.

[Kitchen Witch]

Angelcat123 - Welcome to RSN!

You will find several copies of the recipe on site! Please use our SEARCH and type in KFC Coleslaw!

We hope you enjoy our site as much as we do. Please feel free to share some of your favorites with us as well.

Welcome Aboard!

Kitchen Witch

[Southern Belle 2067]

Angelcat welcome to our wonderful site there are a lot of wonderful recipes on this site as well a lot of wonderful members that are willing to help you.

Feel free to share some of your favorite recipes with us or tips and even chat with us. This is a fun site we have a lot of fun here.

Welcome aboard!!!