|The Bread Bible|
|by Rose Levy Beranbaum|
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.
1 - 10 of 81 for oatmeal lace cookies
Result Page: 1
Cream butter and sugar. Sift dry ingredients together. Beat in egg, oats and dry ingredients. Stir in raisins, walnuts and vanilla. Drop by the ...
Preheat oven to 375 degrees. Line sheets with foil. Pour melted butter over oats in large bowl - toss with fork. Stir in sugar; add egg, vanilla, ...
Mix first 5 ingredients together. Add next 3 ingredients. Refrigerate overnight. Drop small amounts about 3 inches apart on a cookie sheet lined with ...
Preheat oven to ... apart. Bake 8-10 minutes. Cool on foil. Peel off. (These need to be watched closely while baking.) Can be frozen. Yields 200 cookies.
1. Melt butter ... mix in the oatmeal mixture. Stir in ... Bake at 350 degrees 8-12 minutes until golden. 6. Allow to cool 1 minute. Remove to cooling rack.
Combine shortening and ... baking powder with oatmeal, and add ... 350 degrees. Remove from cookie sheet immediately after baking. Makes about 36 cookies.
Melt butter in ... mix in the oatmeal butter mixture. Stir ... makes 4 dozen cookies. Preparation time: ... Baking time: 8 to 12 minutes for each sheet.
Sift flour, salt, ... butter, sugar, eggs, oatmeal, and vanilla. ... cookie mixture is easier to handle if it is refrigerated a few hours before baking.
Mix ingredients in ... spacing 2 inches apart. Bake 8-10 minutes at 350 degrees. Cool on foil on cake racks. Peel from foil when cooled. Yields 200 cookies.
Cream shortening and sugar, stir in flour and oats. Refrigerate overnight. Roll in walnut size balls on ungreased sheets. Flatten. Bake at 350 ...
Result Page: 1
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