Please help......I am looking for an old cookie recipe?

Question

I remember a recipe which had oatmeal and chocolate and it was a drop cookie....there was no "baking".....just mix up the ingredients and drop onto wax paper. Does anyone know what I am talking about and if so do you have the receipe, These cookies are so good and I just have to make them again. Hope you can help me. Thanks

Answer 1

No baking required for these fudgy oatmeal cookies!
INGREDIENTS:
2 cups granulated sugar
1/2 cup evaporated milk
2 tablespoons cocoa 4 ounces butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
2 1/2 cups quick-cooking oats
PREPARATION:
Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; stir in vanilla and chopped nuts. Add oatmeal and stir to blend thoroughly.
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No bake cookies

HEDrop by teaspoonfuls onto waxed paper. Makes about 4 dozen no bake chocolate oatmeal cookies.
More No Bake Cookies

Answer 2

I think there was one for "oatmeal lace cookies" that was no-bake, but I think this one might be even better (has baking):

Scroll down to see more oatmeal cookie recipes.
INGREDIENTS:
1 1/2 cups quick cooking rolled oats
1/2 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
11 tablespoons butter
1 large egg
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/2 cup currants, soaked in 2 tablespoons brandy or orange juice, optional
PREPARATION:
Heat oven to 350°. In a large bowl, mix together the oats, flour, sugar, baking soda and salt; set aside. Melt the butter in a small saucepan over low heat. In a small bowl beat the egg together with the heavy cream and vanilla extract. Stir in soaked currants if using.
Stir in melted butter. Stir the liquid ingredients into the oat-flour mixture and blend well. Drop by teaspoonfuls onto prepared cookie sheets. Cookies will spread, so leave at least 3 to 4 inches between each cookie.

Bake 5 to 6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies will hold their shape. With a spatula, carefully remove to a wire rack to cool completely. Store in an airtight container.
Makes about 3 to 4 dozen cookies

Answer 3

Polish Thumbprint Cookies international baking from FamilyFun 3 of 8 The Poles are nicely generally happening for coming up dazzling baked products. Like many of their cookies, this one is made with almonds and honey crammed with fruit preserves. components 2 a million/2 cups all-purpose flour a million/2 tsp. baking powder a million/4 tsp. salt a million cup unsalted butter, softened a million/4 cup sugar a million/4 cup honey a million great egg, at room temperature a million/2 tsp. almond extract a million cup finely chopped blanched almonds a million/2 cup apricot or different fruit preserves instructions Preheat the oven to 375 tiers. gently butter numerous baking sheets. In a medium-length bowl, stir the flour, baking powder, and salt. In a great bowl, utilising an electric mixer set at medium-intense speed, beat the butter, sugar, and honey till easy and fluffy. Beat in the egg and then the almond extract. In 3 additions, beat in the flour mixture, mixing nicely after each addition. shape the dough into balls that are some million inch in diameter. Roll each ball in the chopped almonds till lined and place on a arranged baking sheet, leaving some million a million/2 inches between the cookies. utilising your knuckle or thumb, press a deep indentation into the midsection of each cookie (a chilled project for babies). Fill each indentation with a million/2 teaspoon of preserves. Bake for approximately 10 minutes or till the cookies turn golden. pass the baking sheet to a twine rack and funky for 2 to 4 minutes. utilising a steel spatula, pass the cookies to the twine rack and funky thoroughly. whilst cool, save the cookies in an hermetic container with waxed paper between the layers. those cookies freeze nicely. Makes approximately 40 cookies.

Answer 4

1stick butter or margarine, 2 cups sugar, 1/2 cup milk, 3 tablespoons cocoa powder, 3 cups quick cooking oats, 1/2 cup peanut butter (smooth), 1 tsp. vanilla
bring butter, sugar, milk & cocoa to boil over med-low heat, stirring constantly. boil rapidly for exactly 3 min. remove from heat & stir in other ingredients. drop by spoonfuls on wax paper & put in fridge to harden & cool.