Over a Cup of Coffee: 2 more cookie recipes

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— The holidays are nearly here, so everybody’s talking about food. This week, I had requests for two cookie recipes: peanut butter and oatmeal raisin. This column features my favorite “Peanut Butter Cookie” recipe that I have baked a lot and a recipe for “Old-Fashioned Oatmeal Cookies” that I have not baked a lot since most of my family members don’t care much for oatmeal cookies or raisins.

Some holiday seasons, my husband, Lyle, and I take time to make popcorn balls. It’s a good job for two because when the syrup mixture is stirred into the popcorn, it has to be stirred quickly. Do you have a good recipe for making popcorn balls? If you have this recipe or anything else you’d like to share with readers, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.

Peanut butter cookies

1/2 cup shortening or butter (or some of each)

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar, firmly packed

1 egg, beaten

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Cream together shortening and peanut butter. Add sugars, egg and vanilla. Sift dry ingredients together and add to mixture. Form dough into small balls and place on an ungreased cookie sheet. Press with a fork, dipped in a little flour, to flatten. Bake for 10 to 12 minutes at 375 degrees. Note: I have added chocolate chips to the dough on occasion.

Old-Fashioned Oatmeal Cookies

1 cup seedless raisins

1 cup water

3/4 cup soft shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

2 cups rolled oats

1/2 cup chopped nuts

Preheat the oven to 400 degrees. Simmer the raisins and water in a saucepan over low heat until the raisins are plump. It takes about 20 to 30 minutes. Drain raisin liquid into a measuring cup. Add water to make 1/2 cup. Cream the shortening, sugar, eggs and vanilla. Stir in the raisin liquid. Sift together the flour, baking powder, soda, salt and spices. Stir into the shortening mixture. Add the rolled oats, nuts, and raisins. Drop rounded teaspoonfuls about 2 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned.

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