Why wait for Christmas for your favorite cookies. Part 1


Healthy Oatmeal Cookies that disappear quickly. Combination of Quaker Oats Recipe and Alton Brown Recipe.

    • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
    • 1/2 Cup(s) firmly packed brown sugar
    • 1/2 Cup(s) granulated sugar
    • 2 Eggs
    • 1 Teaspoon(s) vanilla
    • 1-1/2 Cup(s) Oat Bran
    • 1 Teaspoon(s) Baking Soda
    • 1 Teaspoon(s) ground cinnamon
    • 1/2 Teaspoon(s) salt (optional)
    • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1 Cup(s) raisins


    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 oat bran, 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.

    Crescent Moon Cookies


    1/2 cups powdered sugar
    1 cup Land O Lakes® Butter, softened
    1 1/2 teaspoons almond flavoring
    2 3/4 cups all-purpose flour
    1 teaspoon cream of tartar
    1 teaspoon baking soda
    powdered sugar
    Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.

    Divide dough into quarters. Cover; refrigerate 1 hour.

    Heat oven to 375°F.

    Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)
    Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.

    Hazelnut Ball Cookies


    • 1 cup butter, softened
    • 1 cup powdered sugar, divided
    • 1 tsp. vanilla
    • 2 cups flour
    • 1 cup finely chopped hazelnut


    • Heat oven to 350°F.
    • Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
    • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
    • Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.


    Here are a few from this fun plate.
    Cranberry Walnut Oatmeal Cookies (Crisco Recipe)
    3/4 cup Crisco Butter Flavor Shortening or 1 Butter flavored Baking Stick
    3/4 cup sugar
    3/4 cup firmly packed brown sugar
    2 large eggs
    2 tsp. vanilla extract
    1 cup All Purpose Flour
    1 tsp. baking soda
    1 tsp. ground cinnamon
    1/4 tsp. salt
    2 3/4 cups old-fashioned rolled oats
    1 cup dried cranberries
    1 cup chopped walnuts
    Makes 3 dozen.
    Heat oven to 350 degrees. coat baking sheets with no-stick spray. Beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2 inches apart on prepared baking sheets. Bake 10-12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

    Almond Lace Wafers (can’t remember where my mom found this recipe, it’s really old.)
    3/4 cup ground unblanched almonds
    1/2 cup butter
    1/2 cup sugar
    1 tablespoon flour
    1 tablespoon heavy cream
    1 tablespoon milk
    Ground almonds until mealy. Combine nuts with all the ingredients in a saucepan. Cook over low stirring constantly until butter melts. Then remove from heat. Drop by teaspoonfuls on non-stick cookie sheets about 3 inches apart, they will spread. Bake in a preheated oven at 350 degrees for 5 to 6 mins or until they turn a light caramel color with bubbly enter. Let stand on sheet for about 1/2 minute then transfer to paper towel to cool. They will be very fragile but very delicious.

    Chocolate Scotcheroos (very old recipe too)
    Bring 1 cup sugar and 1 cup light corn syrup to a boil in a 3 quart saucepan. Remove from heat. add in 1 cup peanut butter, mix well. then add 6 cups Rice Krispies. Press into buttered 13″ X 9″ pan. Melt in another pan a 6 oz. package of semi-sweet chocolate morsels and 6 oz package of butterscotch morsels. Spread over krispies and chill till firm.

    Rum Balls (although this year I also used Kahlua)
    1 cup vanilla wafers crushed
    1 cup chopped nuts, I’ve used everything from walnuts to pecans, even almonds.
    1 cup powdered sugar
    2 tbsp. rum
    2 tbsp. brandy
    2 1/2 tbsp. Karo syrup
    2 tbsp. chocolate powder

    Mix it all together and roll into balls. Then roll in extra powdered sugar.
    You can substitute whiskey or other alcohol for the rum and brandy.
    We tried the new Cinnamon Spice Kahlua for one batch, it was great.