Submitted by: Colleen and Jeff Prentiss (original recipe of Bob Prentiss)
1/4 cup margarine, softened (Parkay) 1/4 cup shortening (Crisco) 3 eggs 2 to 3 tablespoons Karo (white) syrup 1 teaspoon vanilla 3 to 4 cups oatmeal 1 cup Crunchy or Creamy Skippy Peanut butter *** 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon baking soda 1 one pound bag of M&Ms 1 cup coconut (optional — this will moisten the dough) 1 to 2 cups raisins (optional) Cream shortening and margarine. Add sugars. Mix until well blended. Add eggs. Mix until light and fluffy. Add peanut butter. Mix well. Add soda and vanilla, Mix again. Add Karo syrup. Mix in oatmeal, M&Ms, raisins, coconut, (and any other remaining ingredients) and mix well. Using a large spoon, scoop up big batch of dough, drop onth an ungreased cookie sheet and flatten to an approximate size and shape of a good sized hamburger or whopper. Make sure you shape well so that the edges are firm and well patted together. Dough will be sticky and clingy. Bake for 8 to 12 minutes at 350 degrees …. should be taken out of oven while still puffy and almost ready to fall. **Hints: the less oily the peanut butter, the firmer the cookie. The more Karo syrup added, the better the cookies will hold together. **Be careful when removing from cookie sheets. Cookies are very fragile and will break easily! You will need to use a BIG spatula to take these off of your cookie sheet. Enjoy! Also note, if you do not like some of the above ingredients, you can substitute them with something else!Category Archive:Cookies and Bars
Submitted by: Colleen and Jeff Prentiss
**Note: this recipe makes 112 cookies……may be halved!!
2 cups butter 24 oz. chocolate chips 4 cups flour 2 cups brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar 1 bar (8 oz.) Hershey Chocolate bar, grated 5 cups oatmeal 4 eggs 2 teaspoons baking powder 2 teaspoons vanilla 3 cups chopped nuts (your choice) Measure oatmeal, blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll nto balls, and place two inches apart on cookie sheet. Bake for 10 minutes at 375 degrees. Makes about 112 cookies. (If this is too much for you, you can half this recipe!)Submitted by: Colleen and Jeff Prentiss
1 cup butter, melted 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 3 cups quick oats 1 cup chopped nuts or raisins (if you use both, use 1/2 cup each) Cream butter and sugars together until smooth. Mix in eggs and vanilla, mix well. Sift flour, salt and soda. Fold into creamed mixture. Stir in oats and nuts.’ Drop on greased cookie sheet. Bake at 350 degrees until golden brown. **Note: as a variation, you could use 1 cup chocolate chips instead of nuts or raisins for a chewey oatmeal-choc chip cookie!!Submitted by: Jeff and Colleen Prentiss (original recipe of Robert B. Prentiss)
1/2 cup butter flavored Crisco 1 1/4 cup sugar 2 eggs 5 tablespoons molasses 1 3/4 cup flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspon salt 1 cup chopped walnuts 1 cup raisins 2 cups rolled oats Dry mix the raisins, nuts and oatmeal in small bowl and set aside. Beat 2 eggs in small bowl and set aside. Sift flour, soda, salt and cinnamon in medium bowl and set aside. (uniformly mixed) In large bowl, work the sugar and shortening with a spoon until thoroughly combined. Add eggs and molasses and beat with spoon until no large lumps of shortening are left. Add flour, soda, salt and cinnamon mix and stir with spoon until thoroughly mixed. Add oats, raisins and nuts ….. squeeze and knead with both hands until evenly distributed throughout this tar-baby! Put mixture in refrigerator for 20 minutes or so. Preheat overn to 325 degrees. Roll mix into loose balls*** with one hand and place on greaseless cookie sheet (do not flatten) about 2 inches apart. (one dozen per cookie sheet). Bake for 8 to 10 minutes at 325 degrees. Time will vary according to your oven, but don’t increase heat. ***Balls about the size of a walnut. Don’t squeeze or compact them too hard. Makes 4 dozen cookies. Put mix back in refrigerator during baking intervals and it will be a little less sticky. When removing from oven, spatula them onto a bread board carefully until they stiffen up. After an hour or two, put them in a sealed tupperware container to keep them moist and chewy.