Dutch Oatmeal Cookies Recipes

DUTCH COOKIES

Steps:

• Preheat oven to 350 F (175 degrees C).
• Cream together the butter, shortening, sugar and vanilla.
• Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
• Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
• Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

DUTCH OATMEAL COOKIES

Steps:

• 1. cream butter and eggs togeather. add white sugar and brown sugar and continue to blend togeather. a mixer can be used. I use a stationary mixer. It is a large receipe.
• 2. add flour,soda and 1 tsp. of salt. I just put this in my mixer or you can put these togeather and mix togeather and add to the blended ingredients.
• 3. mix in the oatmeal a little at a time until it is well mixed. then add any mixture of fruit, nuts, coconut, chocolate chips adding no less than 1 cup and no more than 2 cups. drop by spoonfuls onto cookie sheet. bake at 350 for 10 to 12 min. DO NOT FLATTEN. do not overbake. let them cool on the pan for about 5 min. they do not look done when you take them out of the oven! This way they stay chewy.

BAKED PENNSYLVANIA DUTCH OATMEAL

Steps:

• Combine the water, milk, oats and salt in an oven-proof casserole.
• Let sit 5 minutes.
• Stir in the dried and fresh fruit, cinnamon and sugar or syrup.
• Cover and bake at 350°F for 45 minutes; remove cover for the last 5 to 10 minutes.
• Serve hot with warmed cream and butter to stir in to taste.
• Makes 6 servings.

DOUBLE DUTCH CHOCOLATE COOKIES

Steps:

• Sift together flour, cocoa, and baking soda. Set aside.
• Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
• To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
• Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
• Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.