Oatmeal Raisin Cookie Recipe

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oatmeal-raisin-cookies

These Oatmeal Raisin Cookies are so moist!!!!  Loaded with pump raisins……Serve with a cup of cold milk…..YUM!


Oatmeal Raisin Cookie Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cookie
Serves: 24
Ingredients
  • • 1 cup butter, softened
  • • 1 cup light brown sugar
  • • ¼ cup sugar
  • • 1 egg
  • • 1 tablespoon vanilla extract
  • • 2 cups all purpose flour
  • • 1 teaspoon baking soda
  • • ½ teaspoon baking powder
  • • ½ teaspoon salt
  • • 2 cups raisins
  • • 1 ¼ cup cooking oats
Instructions
  1. Preheat oven to 375 degrees F.
  2. Using an electric mixer combine butter, brown sugar, sugar, egg and vanilla together. Beat until blended.
  3. In med. bowl combine flour, baking soda, baking powder and salt together. Add to butter mixture.
  4. Fold in raisins and oats.
  5. Drop dough by tablespoons onto lightly greased baking sheet.
  6. Bake 8 to 11 minutes or until lightly browned along edges.
  7. Cool on baking sheet 2 minutes. Transfer to wire rack to cool.

 


Lemonade Cookies

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lemonade cookies

These cookies are so soft and moist.  Takes minutes from the mixing the bowl to the oven.  Made using lemonade concentrate instead of fresh lemons…..


Lemonade Cookies
 
Prep time
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Total time
 
Author:
Serves: 36
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3cups all purpose flour
  • 1 teaspoon baking soda
  • ⅓ cup lemonade concentrate, thawed
  • Glazed:
  • ½ cup lemonade concentrate
  • Sugar
Instructions
  1. Preheat oven to 400 degrees. Cream butter and sugar together until well blended. Beat in eggs. Combine flour and baking soda together. Add flour mixture to cream mixture. Add ⅓ cup lemonade concentrate. Beat until well blended.
  2. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes. Cool on wire racks. Brush tops with ½ cup lemonade concentrate and sprinkle with sugar. Cool. Makes 36 cookies
Notes
Taste and see that the Lord is Good!

 


Carrot Cake Cookies

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carrot cake cookies Yummy cookies that taste like carrot cake.  Top then off with a Cream Cheese icing drizzled across the top.


Carrot Cake Cookies
 
Prep time
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Author:
Serves: 24
Ingredients
  • ⅔ cup butter, softened
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup carrots, grated
  • 1 cup raisins
  • 1 cup quick cooking oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • Pinch of salt
  • Cream Cheese Icing:
  • 1 (8 ounce) package cream cheese softened
  • ½ cup confectioners sugar
  • ½ cup milk
Instructions
  1. ½ cup milk
  2. :1. Preheat oven to 400 degrees. Lightly spray baking sheet with non-stick cooking spray. Set aside.
  3. In a medium bowl, combine butter, brown sugar and white sugar. Using a electric mixer beat at medium speed until all combined. Add eggs and until to beat well. Add buttermilk and vanilla, beat until blended. Fold in carrots.
  4. In large bowl, combine flour, raisins, oats, baking powder, cinnamon, nutmeg and salt. Add flour mixture to butter mixture. Beat on low until well blended.
  5. Drop batter onto baking sheet by heaping tablespoons. Bake for 10 minutes or until lightly browned.
  6. Icing: In a med. bowl, combine cream cheese and confectioner’s sugar. Beat on low speed with electric mixer until blended. Add milk, beating well.
  7. Drizzle over cool baked cookies.
Notes
Sing unto the Lord a new song...

 


Raspberry Wafers White Chocolate Recipe

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White Chocolate Raspberry Wafers

Raspberry wafers made with Nilla Wafers, raspberry filling dipped in white chocolate.  Looks beautiful on a serving tray for any party or get together.


Raspberry Wafers White Chocolate Recipe
 
Prep time
Total time
 
Author:
Serves: 40
Ingredients
  • 1 box (11 oz.) Wafers
  • 1 (10 oz. jar) Red Raspberry Preserves or Jam
  • 2 cups or 16 oz. white chocolate
  • 2 tsp. shortening
Instructions
  1. Lined baking sheeting with wax paper. Set aside.
  2. Put ¼ tsp. of raspberry in between 2 wafers. Slightly press together.
  3. Place raspberry filled wafers on baking sheet.
  4. Melt chocolate and shortening together in med. bowl in microwave for 90 seconds. Stir until smooth
  5. Drizzle 1 tsp. of white chocolate on top of each wafer and allow to run down sides.
  6. Place in refrigerator for 15 minutes or until chocolate is set.
  7. Keep refrigerated until ready to use.