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Two cookie recipes

Susan asked me to post my oatmeal-chocolate chip cookie recipe. I vaguely remembered putting it on the web, so poked around in my home directory, and finally found it at Looks like I originally posted it before I bought my own domain :)

Gingerbread Cookies


2 cups white flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ginger
1/3 cup sugar (brown or white)
1/2 cup molasses
1 stick butter (1/2 cup), softened
3 tablespoons hot water

Mix all dry ingredients well in a large bowl. Then add sugar, butter, molasses, and water. Mix well. If the dough seems too wet, add a few sprinkles of flour until it is quite stiff. Chill the dough, then roll out on a floured board and cut into shapes. Arrange cookies on tinfoil, place foil on a cookie sheet, and bake at 400 degrees for 8 minutes–do not overbake!! Cookies will still be soft when they come out of the oven, but will harden as they cool. You can fill a new piece of foil with cookies while the first batch bakes.

Oatmeal Chocolate Chip (or Raisin) Cookies:


1 1/2 sticks butter, softened
1 cup brown sugar, packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup flour
3 cups rolled oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 bag chocolate chips (or one cup raisins)

Preheat oven to 350 degrees. Cream together the butter and sugar. Beat in egg, water, and vanilla. Combine dry ingredients in a separate bowl, then add to batter. Add chips or raisins. Drop by spoonfuls onto tinfoil, flattening slightly. Bake 12 minutes. Cookies will be soft when removed from the oven but will firm up when they cool. Prepare a second batch while the first batch bakes. Enjoy!

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One Response to “Two cookie recipes”

  1. Soozan


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