MYRNA'S UNCOOKED COOKIES
This is our families favorite cookie recipe, passed down for a couple generations and has evolved from 40 years of ingredient and process tweaking! It's always a big hit with anyone I serve. I've named the recipe after my late sister Myrna, from Prince George, BC who was a wonderful cook, and beautiful inside and out...
Provided by StormiN Orman
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Please read all steps before starting! Gather all your ingredients, measuring cups, spoons and lay out a couple feet of wax paper, it all comes together very quickly.
- In a pot over medium high heat, add your butter or margarine and melt, try not to boil.
- When the butter is melted add the milk THEN sugar, stir only enough to mix the sugar into the mixture.
- Add the cocoa, using the back side of a spoon, press any cocoa lumps against the side of the pot (stir as sparingly as possible).
- When the mixture comes to a boil add the vanilla, gently stir in (again, only a couple of stirs).
- Let boil for about 1 1/2 minutes (2 minutes maximum),.
- Take off the burner and add the oatmeal, roll the oatmeal in, again gently, minimizing the stirring (you may have to add a bit more (1/4 cup maybe) than 3 cups of oatmeal if the mixture is not thick enough to build mounds).
- Drop onto the wax paper in whatever size cookies you desire, and let set up for awhile (which is usually about 5 minutes at our house.).
- This will yield about 24 cookies, you can easily double the recipe, which I always do as they will go quick and they do keep well -- Hope you enjoy and will provide feedback -- :o).
- NOTE: over stirring and/or over boiling will result in the cookies setting up too hard and they dry out too quickly.
Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.9, Sodium 37, Carbohydrate 20.1, Fiber 1.2, Sugar 12.6, Protein 1.7
PECAN COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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