Recipe Talk

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- Does anyone have the McCall's All American Recipe Card Collection recipe for oatmeal raisin cookies? I lost mine. Thanks!

From The New McCall’s Cook Book by Mary Eckley – Random House/McCall’s - 1973

Oatmeal-Raisin Cookies
Makes about 2½ dozen

Ingredients:

1½ cups sifted flour

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

1 cup granulated sugar

1 cup light-brown sugar, firmly packed

2 eggs

1 teaspoon vanilla extract

3 cups raw, quick-cooking oats

1 cup seedless raisins

1. Preheat oven to 375º. Lightly grease cookie sheets.

2. Sift flour, baking soda & salt.

3. In large bowl, with electric mixer at medium speed, or wooden spoon, beat shortening, sugars, eggs, and vanilla until light and fluffy.

4. Add flour mixture and oats; beat with wooden spoon until well blended. Stir in raisins.

5. With hands, roll into balls, using a slightly rounded tablespoonful for each. Place, 2 inches apart, on prepared cookie sheets.

6. Bake 12-14 minutes, or until golden-brown. Do not over bake. Let stand 1 minute, and then remove to a wire rack; cool.

From The New McCall’s Cook Book by Mary Eckley – Random House/McCall’s - 1973

McCall's Lancaster Oatmeal Cookies Grandma’s Cookies, Card 24

Posted By: Hollie S.
Date: Saturday, February 4, 2006 at 11:09 p.m.

In Response To: Mccall sugar cookie recipe (Sherry)

McCall's Lancaster Oatmeal Cookies

Group 16, Grandma’s Cookies, Card 24

Preparation time: 15 min.

Baking time: 15 min.

Oven temperature: 375°F

For 4 dozen cookies you will need:

2 cups all-purpose flour

1 cup brown sugar

1 cup rolled oats

1 tsp. baking powder

¼ tsp. cinnamon

½ cup butter or margarine

½ cup raisins

½ cup walnuts or black walnuts

1/3 cup sour cream or plain yogurt

1 egg, beaten

3 Tbsp. molasses

1 tsp. baking soda

Preparation:

In a bowl, combine the flour, brown sugar, oats, baking powder and cinnamon.
Cut in the butter until mixture is evenly distributed.
In a food processor or blender, chop the raisins and nuts.
Stir together the sour cream and egg. Mix molasses and baking soda. Stir into the sour cream mixture.
Add to the flour mixture. Stir into a stiff batter.
Chill in the freezer for 15 minutes until easier to handle.
Shape into walnut-sized balls (using slightly wet hands makes it easier).
Place 2 inches apart on a lightly greased baking sheet. Flatten cookies with back of spoon.
Bake at 375°F for 15 minutes until a rich golden brown. (After 10 minutes, the cookies will look done, but they are better cooked an extra 3 to 5 minutes.)

The Best Oatmeal Cookies Ever

September 17, 2007 by journeytocrunchville

Oh My Stinkin Delicious

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Ok, I have to share this because I am dying in oatmeal cookie heaven over here. After many disappointing oatmeal cookie recipes and hours of reading later I have finally found the perfect oatmeal cookie recipe for my family. I looked at a ton of recipes online and combined a few of them for a great combination. The cookies are crisp on the outside and chewy on the inside. They keep their shape and best of all they are SOOOOOO Good!The secret is the raisins. You have to soak them. I don’t even like raisins. In fact, I typically really DISLIKE raisins. But I decided to brave it and I can’t believe how good they are! You have to try it with the raisins (even if you normally hate them, you’ll see). I added chocolate chips to ours but they are totally not necessary. We had to omit the nuts because of nut allergies in our house but they would rock with some chopped pecans or walnuts. These cookies make your house smell soooo good.

Recipe:
1 cup butter, room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
1 TBSP (yes tablespoon) vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinammon
1/2 tsp ginger
1/2 tsp nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

To prep: The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I just walked by a few times and stirred it while I waited.

Directions:

Preheat to 350 F

Cream butter and sugars with mixer. In a seperate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture (I used my hands). Then add oatmeal and chocolate chips/nuts and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.

Made about 2 1/2 dozen cookies for me and I made them pretty big. You could get 4 dozen if you make them small.



UPDATE: Cooking time will vary depending on your oven. Since we’ve moved to a new house I have needed to up the cooking time to around 12-13 minutes. Just keep an eye on the cookies. Also, there are lots of great suggestions in the comments for great variations so be sure to take a look.

Oatmeal Carmelitas recipe
This recipe is from an old cookbook, Festive Baking for All Seasons, Pillsbury, 1976.

OATMEAL CARMELITAS

Crust
1 cup Pillsbury's Best All Purpose or Unbleached Flour
1 cup quick-cooking rolled oats
3/4 cup firmly packed brown sugar
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted

Topping
6-oz. pkg. (1 cup) semi-sweet or milk chocolate pieces
1/2 cup chopped nuts
3/4 cup caramel ice cream topping
3 tablespoons flour

Preheat oven to 350°F. Grease (not oil) 9-inch square pan. In large bowl, combine Crust ingredients; blend to form crumbs. Press half of crumbs into greased pan. Bake 10 minutes. Sprinkle chocolate pieces and nuts over partially baked crust. Combine caramel topping and flour; drizzle over chocolate and nuts. Sprinkle with remaining crumbs. Bake 15 to 20 minutes until golden brown. Chill for easier cutting. About 2 dozen bars.