Oatmeal Rocks Recipes

OATMEAL DINNER ROLLS

Steps:

• In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. , In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°; bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks.

1930'S VINTAGE ROCKS COOKIES

Steps:

• Preheat your oven to 350 degrees
• In a large bowl, cream together the softened butter and the brown sugar.
• Add the eggs and vanilla to the butter and sugar mixture and stir to combine.
• Add the flour, baking powder, baking soda, and cinnamon to the mixing bowl and stir well to incorporate all the ingredients.
• Add the walnuts and raisins and mix well.
• Drop the batter by tablespoons onto a parchment lined baking sheet, and bake in a preheated oven for 15-17 minutes.
• Remove to a wire rack to cool.

QUAKER OATMEAL COOKIES • STRAIGHT FROM THE QUAKER OATS BOX!

Steps:

• Heat oven to 350 F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, and salt; mix well.
• Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 4 dozen cookies.

COCONUT OATMEAL COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
• In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
• Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get HARD.

OATMEAL GEMS

Steps:

• Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
• In a large mixing bowl, beat shortening, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
• Sift the flour, baking powder, baking soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
• Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375 degrees F (190 degrees C) oven 8 to 10 minutes, or until lightly browned. Note: These cookies freeze well.

BANANA OATMEAL ROCKS

Steps:

• Heat oven to 350°F Line cookie sheets with non-stick aluminum foil or spray with Pam spray.
• For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins (crasins), and nuts; mix well.
• Drop dough by rounded tablespoonfuls onto cookie sheets.
• Bake approximately 10 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze.
• For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.

OATMEAL ROCKS

Steps:

• 1. Cream shortening and sugar together till smooth and fluffy. Add eggs. Sift dry ingredients and add to creamed mixture alternately with milk. And oats, raisins and nuts and stir together very well.
• 2. I use a small ice cream scoop to drop mine on to greased cookie sheets so they will cook evenly. Makes about 4 dozen depending on the size of cookie.
• 3. Bake at 350 degrees for 10-12 minutes. Just lightly golden brown. Don't overbake or cookies will be hard.

BANANA OATMEAL ROCKS (LOWER FAT)

Steps:

• Heat oven to 375°F. Line cookie sheets with aluminum foil. For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins, nuts and dates; mix well. Drop dough by rounded tablespoonfuls onto cookie sheets. Bake 12 to 15 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze. For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.