Tag Archives: molasses

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies for an after school snack.

These will soon become your favorite cookie.  You don’t have to be a child to like these Loaded Oatmeal  Cookies.  We had some relatives with us for a week.  Well, in midweek, I had to take time out to back another batch.  Just too easy to take one on the go.

How can you turn a cookie with molasses, whole wheat flour, wheat germ, old fashion  rolled oats and raisins as a bad cookie for you?  You forget there is shortening, pecans, chocolate chips and coconut flavoring.

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies are for an after school snack for your children, or coffee break at work with your co-workers. They provide extra nutritive value in using molasses, whole wheat flour, wheat gern, old fashioned rolled oats and raisins.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Desserts or Snacks
Cuisine: American
Servings: 5 dozen
Author: Julia Ann

Ingredients

  • 1/2 cup shortening
  • 1/4 cup dark brown sugar firmly packed
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup molasses mild flavor
  • 1/2 teaspoon coconut flavoring
  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon wheat germ
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg freshly grated
  • 2 cups of whole rolled oats chopped in the blender to smaller pieces
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/4 cup chocolate chips

Instructions

  • Preheat oven to 350 F or 375 F depending upon your oven's heat.
  • Line cookie sheets with parchment paper.
  • In mixing bowl, cream together shortening and sugars.
  • Add eggs, molasses and coconut flavoring to sugar/shortening mixture and thoroughly blend.
  • In separate bowl, measure and sift together, flours, wheat germ, soda, salt, cinnamon and nutmeg.
  • Using a whisk, blend the dry ingredients.
  • Gradually add dry ingredients to mixing bowl of wet ingredients, beating after each addition.
  • Add the rolled oats, raisins, pecans and chocolate chips.
  • Beat at a low speed to thoroughly mix together.
  • Form inch balls of cookie dough put on cookie sheet 2 inches apart.
  • Flatten balls with a flat bottom glass dipped in sugar.
  • Bake 350 F 8-10 minutes.

Notes

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Oatmeal Cookie

Loaded Oatmeal Cookie

Cookies are nice to have available when unexpected guests stop by. You do have to remember not to eat them all at once. Cookies are easy to freeze in freeze bags, just don’t tell the family they are in there.

Molasses Crinkles

Molasses Crinkles

Have you ever planned to make chocolate chip cookies only to discover the chocolate chips had already been eaten. That  is when you need plan B. Try the Grand Canyon Hermit Cookies. Yes, they have molasses in them too.  No one has eaten my molasses before I used it!

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies

For a change of taste, here are rolled sugar cookies. Takes a little more time or roll out and add icing. They can be make into hearts, candy canes, or cut into circles for pumpkins with butter cream tinted icing. These make pretty cookies for special occasions. An easy recipe.

Ready for serving and eating.

Sugar Cookies

 

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Grand Canyon Hermit Cookies

 Grand Canyon Hermit Cookies

 

Grand Canyon Hermit Cookies

A soft spicey molasses cookie filled with walnuts and raisins. Originally called a tea cake. First published in an 1877 Portland, Maine cookbook.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 60
Author: Julia Ann

Ingredients

  • 4 cups all-purpose flour

Instructions

  • Preheat oven to 350 F.
  • Grease or line cookie sheets with parchment paper.
  • Mix the first 6 dry ingredients together; whisk to blend.
  • Measure the molasses and water together.
  • In a large mixing bowl, combine shortening and sugars; cream until fluffy.
  • Reserve 1/2 egg; add the remainder of eggs to sugars, beat to blend.
  • Alternate adding the dry ingredients and liquids, beating after each addition.
  • Stir in walnuts and raisins until mixed evenly.
  • Drop by tablespoonful on the cookie sheet.
  • Brush tops with egg.
  • Add pinch of white sugar on top of each cookie.
  • Bake 12 to 15 minutes

Notes

These can be made into a bar cookie. Cut when warm and store to soften.
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies

The Grand Canyon is a special spot our family likes to visit.  There is a fun train excursion from Williams, Arizona up to the Grand Canyon.  Certainly family oriented.  It is a must see place to visit each time we go to Arizona.  It is fun to walk around the El Tovar Lodge on the south rim, visit the shops and see the elk, ride the bus to lookout points over the Canyon and breathe the western air.  I like the the southwest. Now what does that have to do with cookies?  I remembered a cookbook I got at a used bookstore in Flagstaff,  The Grand Canyon Pioneers Society Cook Book, 1988 edition.  Gale Burak baked Gale’s Hermit Cookies to take to the Grand Canyon Ranger Stations.  I have renamed them Grand Canyon Hermit Cookies and bake them as a drop cookie.

South Rim of the Grand Canyon

South Rim of the Grand Can 

                Enjoy the old fashioned flavor of Grand Canyon Hermit Cookies.

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.