Amish Chewy Oatmeal Cookies Recipes

CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

AMISH CHEWY OATMEAL COOKIES

Steps:

• Cream butter and sugar. Add eggs and vanilla.
• Stir together dry ingredients and stir into butter.
• Drop by teaspoonfuls and bake at 350 10-12 minutes.

AMISH OATMEAL COOKIES ..SLICE AND BAKE IN A ROLL

Steps:

• Mix all ingredients and form into several rolls.wrap in plastic wrap and refrigerate 1-2 hours or wrap in ovenwrap of aluminum foil and label and freeze.
• When ready to bake. slice into 1/4" slices.place 2" apart on greased cookie sheet and bake 15 minutes at 350°F.
• Glaze tops when warm.
• To prepare glaze.
• Mix powdered sugar and hot water to make a thin glaze.brush the tops of warm cookies and let set to dry -- .

AMISH OATMEAL COOKIES

Steps:

• 1. Preheat oven to 375.
• 2. Using your food processor, pulse raisins and peanuts until finely ground and set aside. Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs. (I have also put this in my food processer and done this.) Add ground raisin mixture, sugar and oats. Mix well.
• 3. Dissolve baking soda in buttermilk in a small bowl. Add molasses and 3 of the eggs. Beat with mixer on low until blended. Add to flour mixture, mixing well with spoon.
• 4. Drop by heaping tablespoons about 3 inches apart on GREASED baking sheets. Flatten each with a floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake for 8-10 minutes or until golden brown.

AMISH OATMEAL COOKIES

Steps:

• To grease cookie sheets: Grease cookie sheets lightly. Too much shortening on the baking sheet will cause cookies to spread and edges will be too thin and too brown. Do not use butter or margarine to grease sheets.
• Grind raisins and peanuts in food grinder, using medium blade; set aside.
• Sift together 6 cups flour, baking powder, salt, cinnamon and nutmeg into very large bowl or dishpan. Cut in lard until mixture forms fine crumbs, using pastry blender. Add ground raisin mixture, sugar and oats. Mix well., using hands if necessary.
• Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs to buttermilk mixture. Beat with rotary beater until blended.
• Add buttermilk mixture to flour mixture; mix well with spoon. Drop mixture by heaping teaspoonfuls or a small ice cream scoop, about 3 inches apart, on greased baking sheets. Flatten each with bottom of drinking glass dipped in flour to 2 ½ inch round.
• Beat remaining egg in small bowl until blended. Brush tops of each round with egg.
• Bake in 375°F oven 8 to 10 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 4 ½ dozen.
• Farm Journal's Complete Home Baking Book.