| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Cookie |
100 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine |
| 1 |
c |
Oil |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Corn syrup |
| 4 |
|
Eggs |
| 3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
c |
Powdered milk |
| 3 |
ts |
Baking soda |
| 4 |
c |
Flour |
| 1 |
c |
Wheat germ |
| 8 |
c |
Quick oats |
| 2 |
c |
Mix of any of the following (chocolate chips; raisins, mincemeat; pecans, chopped dates; etc.) (up to) |
| 3 |
ts |
Spices (cinnamon; nutmeg, cloves; etc.) |
INSTRUCTIONS
OPTIONAL
From: michael_stallcup@ed22qm.msfc.nasa.gov (Michael Stallcup)
Date: Thu, 27 Apr 1995 12:08:54 +0000
Use a large bowl. Blend wet ingredients & sugar. Add salt, milk, soda,
flour and mix well. Add wheat germ and oats and blend. Add the chips,
raisins, etc. and mix. Cover and let sit overnight in refrigerator. Roll
into 2 inch balls and bake on ungreased cookie sheet 10-15 minutes (until
lightly brown) at 350F. Remove cookies from oven and let sit on cookie
sheet for 3 minutes to firm up - otherwise they are too soft to get off the
pan. Cool on rack. Small cookies are crisp, larger cookies are chewy.
Cookies may be frozen and heated in microwave when ready to eat (they
become soft and chewy)
These cookies were developed by my grandparents to take with them on a trip
around the world.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
REFRIGERATE DOUGH OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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