Plains Edition Recipes 4-21-12
From the Kitchen of: Lareta Cole, Alliance, Neb.
1 c. Butter or Margarine
1 lb. Solid Shortening
2 c. Sugar
2 lb. Brown Sugar, packed
2 t. Vanilla
2 lb. Quick Oats, uncooked
2 t. Baking Soda
2 t. Baking Powder
4 c. Flour
1 c. Coconut
1 c. Pecans, chopped
2 c. Rice Krispies
6 oz. Chocolate Chips
Preheat oven to 350 degrees. Cream margarine and shortening. Add sugars, eggs and vanilla. Mix well.
Stir in oats, flour, baking soda and baking powder. Stir in coconut, pecans, rice krispies and chocolate chips until well mixed. Use 1/4 cup of batter for each cookie on a large ungreased baking sheet. Bake 10 to 12 minutes until edges are golden. For a crisper cookie, bake 12 to 15 minutes. When done, cool slightly before removing. Makes about 4 dozen large cookies.
* May substitute peanut butter or butterscotch chips.
From the Kitchen of: Sharon Raasch, Imperial, Neb.
1-1/2 c. Flour, sifted 3 times
2 c. Orange Slice Candy, cut up
1/2 t. Baking Powder
1/2 t. Baking Soda
Pinch of Salt
2/3 c. Butter or Shortening
2/3 c. Brown Sugar
2/3 c. White Sugar
1 t. Vanilla
1-1/2 c. Quick Cooking Oatmeal
1 c. Shredded Coconut, packed
Flour the cut up orange slices with 1/2 cup of the flour. Sift remaining flour and the rest of the dry ingredients. Cream shortening and sugars. Add vanilla and beaten egg to the creamed mixture. Stir in the dry ingredients, oatmeal, coconut and floured candy pieces. Mix thoroughly. Drop on greased cookie sheet and flatten slightly with a fork dipped in flour. Bake at 350 degrees for 10 to 12 minutes. Makes a large batch.
From the Kitchen of: Marc Bortner, Hershey, Neb.
2 c. Peanut Butter
2 c. Sugar
Preheat oven to 350 degrees. Mix ingredients together and roll in balls. Drop by teaspoons onto ungreased cookie sheets. Flatten with fork. Bake 8 to 10 minutes.
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