Searching for chewy cookie without chocolate...
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Do you like oatmeal cookies? These are moist and chewy.
1 1/4 cups of all-purpose flour
1 cup of butter, softened
1 teaspoon of baking soda
3/4 cup of light brown sugar
1/4 cup of sugar
1 (4-ounce)package of instant pudding (I like to use banana cream or vanilla)
2 eggs
3 1/2 cups of quick cooking oatmeal
1 cup of raisins
1 cup of chopped walnuts (optional)
Here's what you need to do:
Preheat oven to 375 degrees F.
In a medium bowl, combine the flour and baking soda. Set aside.
In a large mixing bowl, cream together the softened butter, sugar, brown sugar and pudding mix.
Add eggs, one at at a time, mixing well after each egg.
Gradually add the flour. Mix well.
Add the oatmeal, raisins and nuts.
Mix well. The batter will be stiff.
Drop by rounded spoonful onto baking sheet making sure that each cookie is about the same size.
Bake at 375 degrees F. for 10 to 12 minutes. Cool on a wire rack. Makes about 3 dozen nice size cookies.
1 1/4 cups of all-purpose flour
1 cup of butter, softened
1 teaspoon of baking soda
3/4 cup of light brown sugar
1/4 cup of sugar
1 (4-ounce)package of instant pudding (I like to use banana cream or vanilla)
2 eggs
3 1/2 cups of quick cooking oatmeal
1 cup of raisins
1 cup of chopped walnuts (optional)
Here's what you need to do:
Preheat oven to 375 degrees F.
In a medium bowl, combine the flour and baking soda. Set aside.
In a large mixing bowl, cream together the softened butter, sugar, brown sugar and pudding mix.
Add eggs, one at at a time, mixing well after each egg.
Gradually add the flour. Mix well.
Add the oatmeal, raisins and nuts.
Mix well. The batter will be stiff.
Drop by rounded spoonful onto baking sheet making sure that each cookie is about the same size.
Bake at 375 degrees F. for 10 to 12 minutes. Cool on a wire rack. Makes about 3 dozen nice size cookies.
DietitianInTraining
Sous Chef
Oh yum..................... I think I might need to make some of those there cookies Mamma!!... Does it matter if you use margarine instead of 'butter'?
BigDog
Head Chef
I found that using equal ratios of Crisco (or your prefered brand) bars, butter flavor, in place of the actual butter makes the cookies softer/chewier.
Uncle Bob
Chef Extraordinaire
Buy a box of Oatmeal (Quaker Quick) Follow the directions inside the lid....They will vanish before your eyes!!
Enjoy!
Enjoy!
Here's a blondie recipe, you can just leave out the chocolate chips.
These are best if made the day before and allowed to sit in the pan overnight.
Here's what you're gonna need:
1 cup of butter (2 sticks), melted
2 cups of light brown sugar, firmly packed
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of vanilla
2 cups of all-purpose flour
2 eggs
1 cup of semi-sweet chocolate chips
1 cup of chopped pecans, finely chopped (optional)
Here's what you need to do:
Preheat oven to 350 degrees F.
Pour the melted butter into a large mixing. Add the brown sugar.
Mix well
Add the baking powder, salt and vanilla.
Mix well.
Add the flour.
Mix well.
In a seperate dish, use a fork or a wire whisk to scramble 2 eggs well.
Add to the blondie batter.
Mix well.
Mix in the semi-sweet chocolate chips.
Pour into the prepared 9 x 13 baking dish.
The batter will be thick so you will need to spread it around the pan. Don't worry if it's not perfectly even, the batter will even out in the oven. Bake for 25 to 30 minutes (the center will still be kind of gooey)
Allow to cool completely before cutting. Preferrably overnight.
These are best if made the day before and allowed to sit in the pan overnight.
Here's what you're gonna need:
1 cup of butter (2 sticks), melted
2 cups of light brown sugar, firmly packed
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of vanilla
2 cups of all-purpose flour
2 eggs
1 cup of semi-sweet chocolate chips
1 cup of chopped pecans, finely chopped (optional)
Here's what you need to do:
Preheat oven to 350 degrees F.
Butter a 9 x 13 baking dish
Pour the melted butter into a large mixing. Add the brown sugar.
Mix well
Add the baking powder, salt and vanilla.
Mix well.
Add the flour.
Mix well.
In a seperate dish, use a fork or a wire whisk to scramble 2 eggs well.
Add to the blondie batter.
Mix well.
Mix in the semi-sweet chocolate chips.
Pour into the prepared 9 x 13 baking dish.
The batter will be thick so you will need to spread it around the pan. Don't worry if it's not perfectly even, the batter will even out in the oven. Bake for 25 to 30 minutes (the center will still be kind of gooey)
Allow to cool completely before cutting. Preferrably overnight.
You can use margarine I just prefer butter.
Crisco makes them nice and soft, but BigDog, honestly, MN BLAND!!!
Have you found a way to fix that?
I've tried extra salt, the very best vanillas, half and half (butter / butter crisco) but I can't shake the bland!
BUTTER ROCKS!
Have you found a way to fix that?
I've tried extra salt, the very best vanillas, half and half (butter / butter crisco) but I can't shake the bland!
BUTTER ROCKS!
DietitianInTraining
Sous Chef
I normally use the sticks of butter for cooking/baking.. and margarine (I can't believe it's not butter, to be exact!) for bread,toast, etc...
I'm just out of butter, so i'll have to use my margarine.
I'm just out of butter, so i'll have to use my margarine.
DietitianInTraining
Sous Chef
I've never used "I can't believe it's not butter" so I have no idea. I know that you can substitute parkay or blue bonnet margarine for baking instead of butter in most recipes.
BigDog
Head Chef
As I said before, I don't bake. Nestle Toll House Chocolate Chip cookies are the extent of my baking. I hate measuring, but to bake you have to.
babetoo
Chef Extraordinaire
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