Ma Bs Haferflockenkekse German Oatmeal Cookie Recipe 435 Recipes

MA B'S HAFERFLOCKENKEKSE (GERMAN OATMEAL COOKIE) RECIPE - (4.3/5)

Steps:

• Preheat oven to 375° F. Put oats into large mixing bowl. Add melted butter and stir. Add sugar and mix. Mix baking powder and flour together and blend into oat mixture. Mix flavoring and eggs together and blend into oat mixture. Add chips and/or nuts/raisins and mix. Drop by teaspoonfuls onto greased cookie sheets and press lightly with a buttered spoon to only slightly flatten. Bake about 15 minutes or until golden.

MAMA'S CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

MA MA'S SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening and sugar. Beat in the eggs and vanilla. stir in the self-rising flour to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
• 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.

BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
• Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
• Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
• Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
• To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.

GERMAN OATMEAL COOKIES

Steps:

• Preheat oven to 400. Cover two cookie sheets with aluminum foil, shiny side up.
• Place raisins in small saucepan. Cover with boiling water and let simmer for 5 minutes. Drain raisins in strainer and reserve 1/3 cup of the water.
• Sift together flour, salt, baking soda, cinnamon, cloves, and allspice.
• In large bowl of electric mixer, cream the butter. Add sugar and beat well. Add the eggs one at a time, and beat until smooth after each addition. Add the dates and drained raisins, and beat just to mix. Beat in oatmeal. Gradually beat in reserve 1/3 cup of raisin water.
• On low speed, slowly add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed. By hand, stir in the pecan pieces and chocolate chips. Dough may be stiff.
• Place dough by heaping teaspoonfuls on foil, about 2" apart. If you like, you can place a pecan half on top of each cookie for decoration (pecan halves are not included in the ingredients listed above.).
• Bake 12-14 minutes, or until cookies are golden brown. Cool.