aunt gladys's pineapple oatmeal cookies
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This recipe was passed down to me from my Great Aunt Gladys and given to me written in her own hand. When I was a little girl and we would go visit, Aunt Gladys would always have these cookies and they were always served up with a jar of fresh honey for pouring over the cookies. Such beautiful memories! This recipe makes about 12 dozen cookies. They are super moist and freeze incredibly well. In fact I would recommend freezing or refrigerating what you're not going to eat within a few days, they are that moist.
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(1)
yield
serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For aunt gladys's pineapple oatmeal cookies
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4 cflour
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1 & 1/2 tspsalt
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1 & 1/2 tspbaking soda
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1 & 1/2 cshortening
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3eggs
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3 cbrown sugar, packed
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3 tspvanilla
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3 tsporange extract
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2 cancrushed pineapple (20 oz.)
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1 boxraisins (15 oz.)
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3 Tbspdates, chopped (optional)
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6 Tbspsunflower seeds
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4 & 1/2 coats, uncooked
How To Make aunt gladys's pineapple oatmeal cookies
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1Mix the eggs, shortening and sugar together until batter is smooth and fully Incorporated. Add the pineapple and the orange and vanilla extracts and mix until incorporated.
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2Sift together the flour salt and baking soda. Add to the sugar mixture one third at a time mixing thoroughly after each addition. As soon as the mixture comes together add in the raisins, sunflower seeds, oats and dates if using
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3Mixed together on low speed or by hand just until everything is mixed together well.
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4Spoon the cookies out onto a cookie sheet that has been lined with parchment paper or a Silpat. Bake for approximately 10 to 15 minutes until cookies are golden brown and delicious. These are wonderful warm or cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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