Best 5 Makeover Out On The Range Cookies Recipes

MAKEOVER CRISPY OAT COOKIES

Steps:

• In a bowl, beat the butter, oil 3/4 cup sugar and water. Beat in egg and vanilla. Combine the flour, cornstarch, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts (dough will be sticky). , Shape into 1-in. balls; roll in some of the remaining sugar. Place dough 2 in. apart on baking sheets coated with cooking spray. Flatten with a glass dipped in remaining sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CUT-OUT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

HOME ON THE RANGE CHOCOLATE OATMEAL COOKIES

Steps:

• Mix sugar and cocoa together in a 2 quart saucepan.
• Add the milk and butter.
• Cook over medium heat and bring to a boil.
• Cook for one minute and then remove from heat.
• Add vanilla and peanut butter and stir until peanut butter is mixed well.
• Add oats and quickly mix well.
• Drop by rounded teaspoonfuls (or use a 2 tsp scoop) onto parchment paper.
• Let cool completely & then store in an airtight container.

OUT-ON-THE-RANGE COOKIES

Steps:

• In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in peanut butter and vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture. Stir in chips.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.

OUT-ON-THE-RANGE COOKIES

Steps:

• In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in peanut butter and vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture. Stir in chips.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.