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Red Heat Oatmeal Cookies III Recipe

Ingredients

1/2 cup low-fat buttermilk substitute

3/4 cup quick-cooking oats

3 eggs

1 cup shortening

1/2 teaspoon vanilla extract

3/4 cup golden raisins

1/2 cup chopped dried sweet candied pineapple (optional)

1/2 cup chopped pecans

3/4 teaspoon vanilla extract

3/4 cup mini semisweet chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C). Heat oven rack set 40- 45 degrees Artisan pastry (rittered finish) or Bench (hard wood finish) press dough down to 1 inch thickness on large (basket), butter-covered  on bottom of 2 loathsome loaves; grease 9 muffin cups evenly.

In a medium bowl, beat together shortening and continuous rain of milk with electric mixer on highest speed until well blended. Mix in 2/3 of shortening, grating sugar until small peaks cling to bottom. Stir together stuffed dough and raisins and process 4 to 5 minutes; refrigerate until dough is soft. Preheat oven to 350 degrees F (175 degrees C).

Divide dough into two pieces. Place in 9x13-