|Ice Cream: The Ultimate Cold Comfort|
|by Jeri Quinzio|
The discovery of a new dish does more for human happiness than the discovery of a star, the noted gourmet Brillat-Savarin once wrote.
Tip: Try box oatmeal cookies for more results.
1 - 10 of 23 for ice box oatmeal cookies
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Cream Crisco and sugar; add beaten eggs and vanilla; beat well. Sift flour, salt and soda and add. Then add oats and nuts. Makes about 5 small rolls ...
Cream shortening, white ... cups quick cooking oatmeal. Divide batter ... 12 minutes. Variation: To each roll you may add nuts, raisins, Grape Nuts, etc.
Thoroughly cream shortening ... dry ingredients. Add oatmeal and nuts; mix ... and place on cookie sheet. Bake at 350 for 10 minutes. Makes 5 dozen cookies
Cream together: Add: ... 3 cups quick-cooking oatmeal. Bake at ... minutes. Peanuts, coconut, raisins, dates, gumdrops and chips may be added for variations.
Beat together sugar ... dry ingredients (except oatmeal). Add to ... Slice off when cookies wanted. Bake at ... more baking time makes for a crisp cookie!
Form into 2 to 3 logs. Refrigerate at least 1 hour or overnight (can keep several days). Bake at 350 degrees for 10 minutes. Makes 5 to 6 dozen.
Cream butter and ... at a time. Add vanilla. Sift dry ingredients and add. Then add oatmeal and coconut. Chill overnight. Bake 10 minutes at 350 degrees.
Cream shortening, butter ... and blend. Add oatmeal, coconut, and ... and place in refrigerator overnight. Slice and bake until brown in 375 degree oven.
I usually grind a cup of raisins and add. Cream sugar and shortening well. Add eggs and vanilla. Add flour, salt, soda. Add 3 cups oats, nuts and ...
Mix in order given. Roll into logs; place in refrigerator or freezer. Cut in slices and bake at 350 degrees until golden.
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