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1 cup butter, softened. 1 cup sugar. 1 cup packed brown sugar. 2 large eggs. 1 tablespoon molasses. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 2 cups quick-cooking oats. 1-1/2 ...
Ingredients for the 140-Year-Old Date-Filled Oatmeal Cookies. For these cookies, you'll need flour, softened butter, shortening or lard, buttermilk, brown sugar, baking soda, salt and oatmeal.
Calories per Serving: 541. Ingredients. 2 c. unsweetened soy milk, plus more for thinning. 1 1/2 c. whole milk Greek yogurt. 3 tsp. pure maple syrup. 2 tsp. ground cinnamon. 1 1/2 tsp. pure ...
The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.While Farmer's original recipe did not contain raisins, [5] their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
In a large bowl, combine the first seven ingredients. Divide into two batches; store in airtight containers in a cool dry place for up to 1 month.
Oat milk is a plant milk derived from whole oat (Avena spp.) grains [1] by extracting the plant material with water. [2] Oat milk has a creamy texture and mild oatmeal-like flavor, [3] and is manufactured in various flavors, such as sweetened, unsweetened, vanilla, and chocolate.
A sweet meringue-based sandwich cookie made with egg white, icing sugar, granulated sugar, almond meal, and often food coloring. Macarons are expensive because of the process and time to make them. [33] Oatmeal cookie: United States: Cookies prepared with oatmeal. Raisins and other ingredients such as chocolate chips are also sometimes used.
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