Oatmeal Chews Recipes

OATMEAL CHEWS

Steps:

• Preheat oven to 350 degrees.
• Cream butter sugar and vanilla together then add in rolled oats. Mix until oats no longer look dry.
• Place ingredients in an 8x8 glass baking dish and bake for 20 minutes.
• Let completely cool before cutting into slices or squares.
• Freezes well.

HONEY OATMEAL CHEWIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.
• Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.

CHOCOLATE OATMEAL CHEWS

Steps:

• Cream margarine and sugar until light.
• Combine flour, rolled oats, soda and salt. Add to creamed mixture and mix well.
• Remove 1 1/2 cups crumbs. Press remainder into bottom of greased 9x13 inch pan.
• Sprinkle with marshmallows and chocolate chips. Top with reserved crumbs.
• Bake at 350F for 20 to 25 minutes (do not overbake). Cool and cut into squares. Freezes very well.

ORANGE OATMEAL CHEWS

Steps:

• Spread the rolled oats out on a cookie sheet and toast in a 350 degree oven for 10 minutes.
• Cool completely.
• Sift the flour, salt, soda and baking powder to- gether and set aside.
• Cream the Crisco in a large mixing bowl and grad- ually add in both of the sugars, creaming well after each addition.
• Blend in the egg, vanilla and orange rind, mixing well.
• Stir in the dry ingredients; then the toasted oats and the pecans, mixing well after each addition.
• Drop the cookie dough by teaspoonfuls onto lightly greased cookie sheets.
• Bake at 350 degrees for 10-12 minutes until golden brown.
• Cool on the cookie sheet for 1 minute, then remove the cookies to wire racks to finish cooling.