Best 2 Marathon Cookies Recipes

Marathon Cookies image

Provided by aronsinvest

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 15

2 cups rolled oats (not instant oats)
1 cup whole wheat pastry flour or 1 cup white flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
15 ounces great northern beans or 15 ounces navy beans, rinsed & drained
1/4 cup olive oil
1 cup natural cane sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
1/3 cup chopped dates
1/3 cup sesame seeds

Steps:

Preheat your oven to 350F degrees and place a rack in the top third. Line a cookie sheet with parchment paper and set aside.
Pulse the oats in a food processor (or blender) until they resemble a raggy flour. Transfer the oats to a large mixing bowl and whisk in the flour, cinnamon, cardamon, nutmeg, baking powder, baking soda, and salt.
Pulse the beans and olive oil in the food processor until they are creamy. Add the sugar, egg, and vanilla extract and pulse until smooth. Scrap down the sides of the bowl once or twice along the way.
Pour the wet ingredients over the dry ingredients and stir until the ingredients start to come together. Sprinkle the dates across the top of the batter and stir until everything just comes together.
Place the sesames seeds in a bowl. Make each cookie with a scant 1/4 cup scoop of dough. Roll each scoop of dough into a ball then coat it with sesame seeds. Set each ball on the prepared baking sheet and with the palm of your hand flatten the dough just a bit . Repeat with the remaining dough, leaving at least an inch or so between each cookie - they'll spread a bit, but not much. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.

Third Day Cookies/Candy Marathon image

Provided by TPubmgjbd

Categories Dessert

Time 6h

Yield 15 serving(s)

Number Of Ingredients 38

3/4 cup shortening
1 1/4 cups sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon baking soda
2 cups regular oatmeal (not quick cooking)
1 1/4 cups chopped walnuts
1 cup coconut (optional)
1 (14 ounce) bag coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
maraschino cherry, halves
1/2 cup butter
1 1/3 cups all-purpose flour
1/4 cup sugar
2 eggs
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon baking powder
3 tablespoons fresh squeeqed lemon juice
powdered sugar
3/4 cup honey
1 cup packed light brown sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
1 teaspoon fresh orange zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped pecans
1 1/2 cups powdered sugar
2 tablespoons fresh squeezed orange juice
1/2 teaspoon fresh orange zest

Steps:

Nutty Oatmeal Cookies: Cream shortening with sugar and beat until fluffy. Add eggs.
Combine dry ingredients; set aside.
Combine milk and soda; set aside.
Add dry ingredients alternately to creamed mixture with milk. Stir in oatmeal and nuts. Drop by teaspoonfuls onto a greased baking sheet.
Bake at 350°F for 10-12 minutes until brown.
Easy Macaroons: Combine all ingredients. Drop by teaspoonful onto a greased cookie sheet 1 inch apart. Place a maraschino cherry half on each cookie.
Bake at 350°F for 10-12 minutes. Remove from baking sheet at once using a moistened spatula.
Lemon-Butter Snowbars: Mix together butter, flour and 1/4 cup sugar. Press into an ungreased 8-inch square pan.
Bake at 350°F for 15-20 minutes until light brown around the edges.
Filling: Mix together eggs, 3/4 cup sugar, 2 T flour, baking powder and lemon juice. Pour filling over crust.
Bake 20 minutes at 350°F or until set. Sprinkle with powdered sugar once bars are cool and cut into squares.
Orange Honey Bars: Beat together honey, brown sugar, oil and eggs until smooth. Add vanilla and orange peel.
Mix dry ingredients together then stir into honey mixture. Add nuts and mix well. Pour into a greased and floured 9x13-inch baking pan.
Bake at 350°F for 35 minutes or until done.
Icing: Mix powdered sugar with orange juice and orange peel. Frost cooled bars then cut.