Best Whirlaways Recipes

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WHIRL O'WAY COOKIES



Whirl O'way Cookies image

Make and share this Whirl O'way Cookies recipe from Food.com.

Provided by barb-j

Categories     Dessert

Time 50m

Yield 3 Dozen

Number Of Ingredients 6

1 cup butter
1 cup powdered sugar
2 teaspoons vanilla
1 1/2 cups flour
1 cup oatmeal
chocolate decorating candy sprinkles (chocolate shot)

Steps:

  • Cream butter and sugar until fluffy.
  • Add vanilla.
  • Add flour mixing thoroughly.
  • Blend in rolled oats.
  • Dough will be stiff.
  • Shape into rolls 1 1/2 inches in diameter.
  • Roll in chocolate shot.
  • Slice 1/4 inch thick (a cheese slicer works well).
  • Place on ungreased cookie sheet.
  • Bake 325 degrees for 25-30 minutes.

Nutrition Facts : Calories 1036, Fat 63.8, SaturatedFat 39.3, Cholesterol 162.7, Sodium 544.2, Carbohydrate 106.3, Fiber 4.4, Sugar 40, Protein 10.7

WHIRLAWAYS



Whirlaways image

I really do not know how many cookies this recipe makes. I have eaten them, but have not made yet. One of my residents makes them for the annual Holiday tea and after 6 years of groveling, I got the recipe!!!!! The jar size for the sprinkles is about 2.5 ounces.

Provided by mandabears

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 6

1 cup butter, softened, do not substitute
1 cup confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup quick oats
2 1/2 ounces chocolate sprinkles (in the philadelphia area we call them jimmies)

Steps:

  • Prheat oven to 350 degrees In a large bowl cream together confectioners sugar, and butter until fluffy and smooth.
  • Add vanilla extract and blend in well.
  • Alternate flour and oats, adding a little at a time until well mixed.
  • Roll dough into log.
  • Then roll into sprinkles.
  • Slice and bake on a cookie sheet that has been lightly sprayed with cooking spray.
  • Bake for 15 minutes.

Nutrition Facts : Calories 129.5, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 68, Carbohydrate 13.3, Fiber 0.6, Sugar 5, Protein 1.3

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