Oatmeal Cookie Dough

If you like homemade cookies, but you do not have much time to devote to cooking, here are some cookie recipes for you. Maybe you're a young mother who works or simply did not have much free time but would like to cook with your kids as your mother or grandmother did with you. These recipes are perfect for you. Drop Sugar Cookies allow you to make delicious sugar cookies without rolling, cutting and decorating. And the White Chip Apricot Oatmeal Cookies Oatmeal cookies take on a new level! So get out the ingredients, take the kiddos and enjoy cooking.

Sugar Cookies DROP

2 cups all purpose flour, sifted
2 v. teaspoon baking powder
Half teaspoon of salt
2 large eggs
3 / 4 cup sugar + extra sugar for garnish
2 / 3 cup canola oil
2 teaspoons vanilla extract
1 tsp tsp grated lemon zest

Preheat oven to 400 degrees.

In a medium bowl, sift together the flour, baking powder and salt. Mix well. In a large bowl, using a whisk, beat eggs until blended. Add sugar, oil, vanilla and lemon zest and mix well. Stir dry ingredients into the egg mixture and mix well. Chill, covered, for at least 30 minutes. Drop cookie dough by heaping teaspoons about two inches on ungreased baking sheets. Mist the bottom of a glass of 3 inch flat bottom with water and glass dipped in additional sugar. Press it lightly with cookie glass, water misting and dipping them in sugar for each cookie. Bake until lightly browned, about 8 minutes. Cool on baking sheets for two minutes then remove to rack to cool. Store in an airtight container.

WHITE CHIP APRICOT oatmeal cookies

3 / 4 cup butter softened
1 / 2 cup granulated sugar
1 / 2 cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp teaspoon baking soda
2 1 / 2 cups rolled oats
Hershey first package of 10 oz white chocolate chips
3 / 4 cup dried apricots

Preheat oven to 375 degrees.

Beat butter, granulated sugar and brown sugar in large bowl until fluffy. Add egg and beat well. Add flour and baking soda and beat until smooth. Stir in oats, white chocolate chips and apricots. Loosely shape heaping teaspoons of dough into balls and place on an ungreased cookie sheet. Bake 7-9 minutes or until lightly browned. Do not overcook! Cool slightly, remove from cookie sheet on a wire rack to cool completely.

Yield: 3 1 / 2 dozen cookies.

Enjoy!