oatmeal, chocolate and cashew
 A SCRUMPTIOUS COOKIE THAT'S GREAT FOR LUNCH OR AFTER SCHOOL TREATS

INGREDIENTS

3 CUPS QUICK-COOKING OATS, DIVIDED

1 CUP MILK

3/4 CUP BUTTER, SOFTENED

2 CUPS PACKED BROWN SUGAR

1 EGG

2 CUPS ALL PURPOSE FLOUR

2 TSPS. BAKING POWDER

1 TSP BAKING SODA

1 CUP SEMI-SWEET CHOCOLATE CHIPS

1 CUP CHOPPED CASHEW OR PEANUTS

1/2 CUP FLAKED COCONUT/DESSICATED COCONUT

 

procedures:

SET ASIDE 1 1/2 CUPS OF OATS.

SOAK REMAINING OATS IN MILK. IF YOU HAVE NON FAT MILK, YOU MAY USE THIS. FOR EVAPORATED MILK, USE HALF EVAP AND HALF MILK TO MAKE 1 CUP.

IN A LARGE BOWL, CREAM TOGETHER BUTTER (MARGARINE), SUGAR AND EGG UNTIL LIGHT AND FLUFFY.

ADD OAT MIXTURE, THE RESERVED OATS AND REMAINING INGREDIENTS. STIR UNTIL WELL- BLENDED.

PREHEAT THE OVEN AT THIS POINT WHILE YOU PREPARE THE BAKING SHEETS. 375 F.

DROP ONTO GREASED OR LINED SHEETS BY HEAPING TABLESPOONFULS. MAKE SURE THERE IS AT LEAST 1 1/2 INCH SPACE BETWEEN EACH DOUGH. BKAE FOR 10-12 MINUTES UNTIL LIGHT GOLDEN BROWN.

ALLOW COOKIES TO COOL FOR A FEW MINUTES, REMOVE THEN TRANSFER TO RACKS.

ALLOWING THE COOKIES TO REST FOR A FEW MINUTES BEFORE REMOVING THEM FROM THE BAKING SHEETS WILL PREVENT THE COOKIES FROM STICKING TO THE GLASSINE PAPER.

SEE THE GLASSINE PAPER'S PREVIOUS BAKING MARKS, THESE CAN BE RE-USED OVER AND OVER UNTIL THE PAPER BECOMES BRITTLE AND UNUSABLE.

NO NEED TO GREASE THE BAKING SHEETS, VERY CONVENIENT ESPECIALLY WHEN YOU START BKAING BY THE HUNDREDS.

 

WHEN USING OATS IN COOKIES, YOU MAY CHOOSE THE ROLLED OAT VARIETY OR USE HALF IN YOUR RECIPES. MOST OF THE LOCAL BRANDS ON SALE ARE CRUSHED AND ALMOST PULVERIZED THAT THEY BECOME MUSHY WHEN BAKED OR COOKED. THE ONLY ADVANTAGE IN USING SUCH IS THE COST SINCE THEY ARE MUCH CHEAPER THAN THE ROLLED VARIETY.

ADDING OATS TO RECIPES ADD BULK TO YOUR DIET SO CONSIDER KEEPING THIS RECIPE AS A REGULAR TREAT FOR YOUR FAMILY.

YOU MAY USE ANY KIND OF CHIPS YOU WANT, PEANUT BUTTER OR BUTTERSCOTCH.

MAKE SURE THE DESSICATED COCONUT IS FRESH. YOU MAY USE FRESH COCONUT IF YOU WANT.

the problem with using oatmeal that are local in cookies is they dry up the dough making it hard for someone who is selling them to standardize the recipes.

find out how to troubleshoot a dry cookie dough in cookie baking class, just one session is enough to make a professional out of you.