How-To: Poo Cookies

Click image to go to "recipe" page on CraftSanity:)

at long last... the oatmeal cranberry cookies!

¾ c butter-flavored crisco (i'll work up a butter recipe for the trans-fat phobic)
1¼ c firmly packed brown sugar
1/3 (wot's the ascii code for one third?) c milk
1½ t vanilla extract
3 c old-fashioned (NOT quick-cooking) oats, uncooked
1 c all-purpose flour
½ t baking soda
½ t salt
½ t cinnamon
1 c sweetened dried cranberries

heat oven to 350°F. grease cookie sheets or use a silpat (like me!) set aside.
in the work bowl of an electric mixer combine ¾ c crisco, brown sugar, egg, milk and vanilla extract; beat at medium speed until well blended.
in a medium bowl combine oats, flour, baking soda, salt and cinnamon. mix into crisco mixture at low speed just until blended. stir in dried cranberries.
drop 1/3 c of dough 2 inches apart onto prepared baking sheets.
bake 15-18 minutes or until lightly browned. cool 5 minutes on baking sheets; transfer to cooling racks to cool completely.

yes, i know crisco is evil. i (luckily) don't have a cholesterol or serum lipids problem though, and i like that cookies made with crisco don't spread out nearly as much as cookies made with butter. let me do a little math and i'll post an amended recipe for those of you that would prefer a butter-based cookie dough.

and... many thanks to the maven for inviting me to join this here enterprise!

Second Annual Blog Cookie Exchange: My Recipe

To find out more, click the tree, which will take you to Susie's blog, which has all of the details.



Rosie's Gingersnaps

Ingredients:

3/4 C. Shortening
3/4 C. Sugar
1/2 C. Molasses
1 Egg
2 1/4 C. Flour
1 1/2 tsp. Baking soda
1 T. Cinnamon, ground
1/2 T. Ginger, ground
1/8 tsp Cloves, ground
1/4 tsp Salt

Procedure:

1. Mix wet ingredients and then mix in dry.
2. Chill two hours.
3. Preheat oven to 275
   
4. Roll into 1 inch balls.
5. Roll balls into sugar, and then press thin (use bottom of jelly glass)
6. Bake for 12 minutes
   

Rosie's Gingersnaps

Preheat oven to 375

Ingredients:
3/4 Cup Shortening (I prefer butter flavored Crisco)
3/4 Cup Sugar (I am going to use that brown sugar Splenda blend)
1/2 Cup Molasses
1 Egg
2 1/4 Cups Flour (I use oat)
1 1/2 tsp baking soda
1 Tablespoon Cinnamon
1/2 Tablespoon Ground Ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt

Procedure:

1. Mix all wet and all dry ingredients separately, then mix to incorporate.
2. Chill at least two hours.
3. Roll into 1 inch balls and then roll in superfine sugar.
4. Press thin (use the bottom of a jelly glass). And by "thin" it's roughly 1/4 inch thick.
5. Bake at 375 for 12 minutes. Keep an eye on them to make sure they don't burn.

Dessert No-bake Oatmeal Fudge Cookies

(Now that we've eaten healthy for dinner, ti's time for a dessert that is in NO POSSIBLE WAY good for you. However, it's a great recipe for kids, because it's messy, but there's a lot they can help with.)

These also look -- or can be shaped to look -- like turds. I'm just sayin'.

Mix together and boil for about five minutes:

2 cups white sugar
1/2 cup cocoa
1/2 cup milk
1 dash of salt

Turn off the heat and add:

2 sticks (yes, two WHOLE sticks) of REAL BUTTER. (Shut up and listen to your arteries clog!)
2 tbs of real vanilla extract
3 1/2 cups of quaker instant oats

Stir this mixture continuously, until it is no longer glossy, for about five minutes, or until your arm falls off. (If you've done this right, your arm might be sore for awhile.)

Drop by spoonsful onto waxed paper and let them sit until they are firm.
(You can eat a spoonful, if no one catches you.)

DON'T put them in the 'fridge -- they won't sey up properly, and you'll have to lick them off of the waxed paper.

You can substitute 1/2 cup of pecans or walnuts for 1/2 cup of oatmeal, or
1/2 cup of peanut butter for one stick of margarine.