Ultimate Recipes

Amount Measure       Ingredient -- Preparation Method
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1                cup butter -- softened
1                cup packed brown sugar
1           teaspoon vanilla
1                     egg white
1 1/4           cups flour
1                cup old-fashioned rolled oats
1                cup oat bran
     1/2      teaspoon ground cinnamon
     1/4      teaspoon salt
     1/4      teaspoon baking powder

Heat oven to 350. Mix butter, brown sugar, vanilla, and egg white. Stir in remaining ingredients. Drop by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 10-12 minutes or until golden. Cool slightly and remove from cookie sheet.

Per Serving (excluding unknown items): 3597 Calories; 197g Fat (46.8% calories from fat); 51g Protein; 453g Carbohydrate; 28g Dietary Fiber; 497mg Cholesterol; 2679mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1/2 Lean Meat; 39 Fat; 14 1/2 Other Carbohydrates.

NOTES : excellent taste. thick and soft but dense. slight crispness on the outside, but not much. these are great cookies overall, especially for those who like soft oatmeal cookies. these are excellent soft oatmeal cookies. not too sweet. love the addition of oat bran!

Amount Measure       Ingredient -- Preparation Method
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     3/4           cup Butter Flavor Criso (3/4 stick)
1 1/4           cups firmly packed Light Brown Sugar
1                     Egg
     1/3           cup Milk
1 1/2      teaspoons Vanilla Extract
3               cups Quick-Cooking Oats
1                cup All-purpose flour
     1/2      teaspoon Baking Soda
     1/2      teaspoon Salt
     1/4      teaspoon ground Cinnamon
1                cup Raisins

Preheat oven to 375 degrees; grease two baking sheets. In a large bowl, beat Crisco, sugar, egg, milk and vanilla with electric mixer on medium speed until well-blended. In another bowl, combine oats, flour, baking soda, salt and cinnamon; Beat into creamed mixutre on low speed just until blended. Fold in raisins, and nuts if used.

Drop by rounded tablespoonfuls 2" apart onto baking sheets. Bake one sheet at a time 10-12 minutes or untiil lightly browned. Cook on pan 2 minutes; transfer to a large pece of foil on countertop. Yields about 2-1/2 dozen.

Per Serving (excluding unknown items): 3917 Calories; 177g Fat (40.3% calories from fat); 60g Protein; 532g Carbohydrate; 29g Dietary Fiber; 198mg Cholesterol; 1910mg Sodium. Exchanges: 17 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 34 1/2 Fat; 18 Other Carbohydrates.

Amount Measure       Ingredient -- Preparation Method
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2               cups dark brown sugar
     3/4           cup butter
2                     eggs
     1/2      teaspoon salt
1           teaspoon ground cinnamon
1           teaspoon baking powder
3        tablespoons boiling water
1           teaspoon baking soda
2 1/2           cups all-purpose flour
2               cups quick cooking oats
1                     egg white
2        tablespoons milk
1           teaspoon vanilla extract
2               cups powdered sugar
     3/4           cup shortening

2. Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.

3. Drop cookies onto the prepared cookie sheets. Bake at 350 degrees F for 10-12 minutes. Let cookies cool, then make sandwiches from the two cookies filled with the whoopie pie filling.

Per Serving (excluding unknown items): 200 Calories; 7g Fat (29.7% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

my notes: I didn't make the filling, just the cookies. VERY good taste. nice thickness to the cookie. sturdy. not crisp on the outside as I like it, but nice and chewy. these are as good as the Dairy Hollow Cookies in taste. I guess you need a little shortening to get that crispness. but maybe you don't want crispness for a whoopie pie. anyway, these were really good.

mamasue: I recently found this one which is the best I found so far....but its not low-fat. I have made these twice now for different occasions and everyone raves for them. I have made them just as cookies and as the recipe describes as Whoopie pies (sandwiched with frosting).....yummmmm

Amount Measure       Ingredient -- Preparation Method
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1 1/4           cups margarine
     1/2           cup firmly packed brown sugar
     1/2           cup granulated sugar
1                     egg -- slightly beaten
1           teaspoon vanilla
1 1/2           cups all purpose flour
1           teaspoon baking soda
1           teaspoon salt
1           teaspoon cinnamon (optional)
3               cups McCann's Quick Cooking Oatmeal
     3/4           cup raisins

Method
Cream margarine and sugars. Add egg and vanilla. Combine flour, baking soda, salt and cinnamon; add to shortening mixture. Mix well. Stir in the oats, raisins and walnuts. Drop rounded teaspoons of batter on an ungreased cookie sheet. Bake for 12-15 minutes at 350°. Cool for 1 minute before removing to wire cooling rack.

Per Serving (excluding unknown items): 4525 Calories; 249g Fat (49.0% calories from fat); 66g Protein; 517g Carbohydrate; 31g Dietary Fiber; 187mg Cholesterol; 6168mg Sodium. Exchanges: 20 Grain(Starch); 1 Lean Meat; 48 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES : Very good! these definitely weren't crispy as someone (on the king arthur BB) called them. but maybe that is because I used butter instead of margarine? who knows. anyway, these were a very thick cookie. didn't spread out much at all. they were much less sweet than the average cookie. But I loved the taste. I couldn't really detect a difference in the oats. I did use the McCann's. this was a more cake-y type of cookie. not puffy, but definitely not chewy/sticky. Really good and different from all the others.

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                cup butter -- softened
     1/2           cup sugar
     1/2           cup dark brown sugar
     1/2           cup light brown sugar
2                     eggs
1               tsp. vanilla
1                cup flour
1                cup whole wheat pastry flour
1               tsp. baking soda
     1/2         teas. salt
2               cups old fashioned oats
2               cups corn flakes (or frosted flakes)
1                cup dried cranberries -- (or to taste)
     1/3           cup coconut

Preheat oven to 350. Cream together sugars and butter-cream well. Beat iin eggs and vanilla. Add flour, soda and salt. mix well. Add flakes and oatmeal-mix well. Stir in coconut and cranberries. Drop by Tablespoonfuls onto parchment sheet lined cookie sheets. Bake 8-10 minutes-if you want chewy, DO NOT overbake-cookies might appear a bit raw (hard to explain!). Cool on rack for crispy-on counter for chewy.

Per Serving (excluding unknown items): 4626 Calories; 216g Fat (41.1% calories from fat); 73g Protein; 623g Carbohydrate; 39g Dietary Fiber; 871mg Cholesterol; 4997mg Sodium. Exchanges: 22 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 42 Fat; 18 1/2 Other Carbohydrates.

NOTES : it is a challenge to incorporate all the oats/cereal/coconut in. nice stiff dough. the cookies don't spread much at all, so it would be good to flatten them slightly after you drop them onto the cookie sheet (this comment mainly applies to cookies that are relatively large as I like them). I like that the cookies held their shape and stayed thick. The texture is very good. Soft and chewy (but not at all sticky) on the inside and slightly crisp on the outside. mainly I would call these soft cookies, though. I even baked them extra time to try to get them crisp. the taste was very good. a little bit more "busy" than the average oatmeal cookie. but very good. I liked all the textures going on. couldn't really taste the coconut, but I think it added to the texture. I think these were good with the cereal, but for a more traditional oatmeal cookie, I think they would be good without it, too.

I made a second batch without the cereal. They were good that way. I just substituted more oats for the missing cereal. These are a good, sutrdy cookie. They stay thick and don't spread much at all. they are not crisp on the outside. they are soft inside but not sticky/chewy. dense and soft. very tasty. not a traditional oatmeal cookie, though.

Amount Measure       Ingredient -- Preparation Method
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     1/2           cup butter flavored shortening
     2/3           cup brown sugar
     1/3           cup sugar
1                     egg
     1/4      teaspoon vanilla extract
     1/4      teaspoon almond extract
1 1/2           cups rolled oats
1                cup all-purpose flour
     1/2      teaspoon baking powder
     1/2      teaspoon salt
1                cup candy-coated milk chocolate pieces

1 Preheat the oven to 375 degrees F (190 degrees C).
2 In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3 Bake for 10 minutes in the preheated oven, until light golden brown.

Per Serving (excluding unknown items): 105 Calories; 5g Fat (40.9% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

NOTES : these are GREAT. they really hold their shape well, so they are nice and thick. soft inside and a bit crisp outside. the 1/4 tsp of almond is plenty, so don't be tempted to over do it. I made these without M&M's as an oatmeal cookie. not your "traditional" oatmeal cookie. not as chewy. but they are soft and a bit chewy inside. I love these! They would be a great batter for a chocolate chip cookie.

" This is one of my favorite cookie recipes. The almond extract gives the cookie a unique flavor that makes them, in my opinion, a little better than the rest. Because I like these cookies so much, I usually make them twice their normal size. "

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                cup brown sugar
1                cup sugar
1                cup vegetable oil
2                     eggs
1           teaspoon vanilla extract
1 1/2           cups all-purpose flour
     1/2      teaspoon baking powder
1           teaspoon salt
2 1/2           cups rolled oats
     1/2           cup confectioners' sugar

1 In a large bowl, cream together the brown sugar, white sugar, and vegetable oil until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture, then mix in the rolled oats. Cover and chill for at least 2 hours.
2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3 Roll cookie dough into walnut sized balls, roll the balls in the confectioners sugar to coat, and place 2 inches apart onto the prepared cookie sheets.
4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Per Serving (excluding unknown items): 5085 Calories; 241g Fat (42.2% calories from fat); 63g Protein; 682g Carbohydrate; 27g Dietary Fiber; 374mg Cholesterol; 2557mg Sodium. Exchanges: 18 1/2 Grain(Starch); 1 1/2 Lean Meat; 47 Fat; 26 1/2 Other Carbohydrates.

NOTES : these were very good. I wouldn't say they have a "frosting" though. just a nice sweet coating, really. (might be too sweet for some people.) they have a "frosty" appearance, which is nice. good chewy on the inside/crisp outside texture. they didn't spread out too much. held their shape well. I couldn't tell that there was oil as opposed to butter or shortening. these self-frosting cookies are the only cookies with oil that I tried that don't taste strange due to the oil.