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9
OATMEAL CHIP COOKIES
1/2 cup butter or shortening, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick oats, uncooked
1/2 cup wheat germ
1/2 cup semi-sweet chocolate morsels
1. In a large bowl, combine butter, brown
sugar, egg, and vanilla.
2. Beat at Speed 1 to blend ingredients.
3. Increase to Speed 3 and beat until mix-
ture is well blended (approximately 2
minutes).
4. Add flour, baking soda, oats, wheat
germ, and chocolate morsels to
creamed mixture.
5. Beat at Speed 1 to combine ingredients
and increase speed as needed until mix-
ture is blended.
6. Preheat oven to 350°F.
7. Drop by level tablespoonfuls 2” apart
onto lightly greased cookie sheet.
8. Bake 13 - 15 minutes or until golden
brown. Remove to wire rack to cool.
MAKES: 3 Dozen 2 1/2” Cookies
WHIPPED POTATOES
2 pounds white potatoes (6 medium), pared
and quartered
1 teaspoon salt
1/2 cup hot milk
1/4 cup butter or margarine
1. Cook potatoes in boiling salted water
until done. Drain. Place over low heat
for 1 to 2 minutes to dry out - shake pan
frequently.
2. Combine milk, butter, and salt.
3. Mix potatoes at Speed 1 over low heat
lifting mixer up and down until potatoes
are well broken up. Beat at Speed 5
until no lumps remain. Gradually beat in
milk mixture until potatoes are fluffy -
approximately 2 minutes.
YIELD: 4 to 6 servings
Recipes
