ADVERTISEMENT
- Real Recipes from Real People -

ISO: Otis Spunkmeyer Sugar or Oatmeal Raisin Cookie Recipes

Misc.
are there any otis spunkmeyer sugar or oatmeal raisin cookie recipes out there?


MsgID: 0072593
Shared by: Suzyq/ Ia
In reply to: ISO: Otis Spunkmeyer cookie recipes
Board: Cooking Club at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cuban Pork Roast (Puerco Asado) - stovetop or crock pot
  • CUBAN PORK ROAST (PUERCO ASADO) 1 (5 to 6) pounds pork roast, shoulder, sirloin* 1 head garlic, or to taste 3/4 cup orange juice and lime juice mixed 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground ...
  • Banana Chiffon Cake
  • BANANA CHIFFON CAKE 2 cups cake flour 1 1/2 cups sugar 3 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 7 egg yolks, unbeaten 3/4 cup cold water 1 ripe banana, sieved 1 tsp vanilla extract 1 cup egg whites (7-8) 1...
  • Hanoi Grilled Chicken Banh Mi Sandwiches
  • HANOI GRILLED CHICKEN "Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the...
  • Date-Nut Bread (1950's)
  • DATE-NUT BREAD 1 cup boiling water 1 teaspoon baking soda 1 cup dates, cut up 1 egg, lightly beaten 1 tablespoon butter 1/2 cup sugar 2 cups flour 1 teaspoon baking powder pinch salt Combine baking soda and boiling w...
ADVERTISEMENT
  • Parmesan Basket
  • PARMESAN BASKET Sprinkle a circle of grated parmesan cheese onto a preheated griddle or skillet. Make the circle more or less even, but don't completely cover the pan with the circle of cheese. The end result should b...
  • Easy Chicken Cacciatore (Del Monte, 1988)
  • EASY CHICKEN CACCIATORE 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up 3 tbsp. olive oil 2 cans (14 1/2 oz. each) Del Monte Italian Style Stewed Tomatoes 1 (6 oz.) can Del Monte Tomato Paste 2 cups sliced mushrooms ...
  • Watermelon Slush (using lemonade concentrate, blender)
  • WATERMELON SLUSH 1 cup watermelon cubes, frozen (1-inch cubes, seeds removed) 1 cup watermelon cubes, chilled (1-inch cubes, seeds removed) 2 tablespoons frozen lemonade concentrate Small watermelon wedge (optional, f...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Otis Spunkmeyer Sugar or Oatmeal Raisin Cookie Recipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!