Truly Terrific Tiger Cookies
Terrific Tiger Cookies are delicious drop cookies made of rolled oats, wheat germ, nuts, raisins, powdered milk, eggs, oil and vanilla, sweetened with brown sugar and maple syrup. This retro recipe was found in Out of Our League Cookbook, produced by the Junior League of Greensboro (North Carolina) in 1978. Included in this cookbook are recipes and tips for events surrounding the Greater Greensboro Open as well as more “everyday” type recipes!
- 3/4 cup maple syrup
- 3/4 cup brown sugar
- 4 eggs
- 3/4 cup oil
- 1 teaspoon vanilla
- 1 cup powdered milk (in the powdered form - don't reconstitute)
- 2 3/4 cups quick rolled oats
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup raisins
- Place maple syrup, brown sugar, eggs, oil and vanilla into a mixing bowl. Mix until well-blended. Add remaining ingredients and mix until well combined.
- Drop mixture by teaspoonful onto cookie sheets.
- Bake Terrific Tiger Cookies at 350 degrees F. (177 C.) for 15 minutes or until nicely browned.
- This batter is somewhat runny, not like most cookie batters. Don't be alarmed, the cookies will turn out fine!
Recipe Notes for Terrific Tiger Cookies
First of all, Terrific Tiger Cookies are very simple to make. Basically, all ingredients are mixed together after the first five ingredients are combined. Cookie batter is dropped by teaspoonful onto a cookie sheet. I used parchment paper on my cookie sheets, which I believe produces the best results in preventing cookies from sticking to the pan.
An especially relevant note is to cool the cookie sheets before placing more cookie batter on them or the heat will cause the cookie batter to spread too much during baking. Terrific Tiger Cookie batter is more liquid than most cookie batters than I’ve made before – see photo below. (The batter reminds me of pralines!)
In this recipe for Terrific Tiger Cookies, pecans were used although the original recipe specified walnuts. Use the nuts of your choice! I love golden raisins so I used them in Terrific Tiger Cookies but regular raisins will do nicely, too. Dried cranberries or dried cherries would also work. Wheat germ is a plus in any recipe, in my opinion.
Most noteworthy is the use of powdered milk in Terrific Tiger Cookies. An interesting memory for me is watching my grandparents mixing powdered milk into fresh milk with some water to “stretch” the fresh milk. I had a roommate once that drank powdered milk by mixing up a batch with water, then chilling it in the refrigerator overnight. It really tasted okay, although I’ve heard it’s better when a few drops of vanilla extract are added to it!
Made by evaporating milk to dry particles, powdered or dried milk is an excellent way of preserving milk. Liquid milk is sprayed onto a drum or sprayed into a heated chamber where the water evaporates quickly, leaving fine particles of powdered milk solids.
Due to the low moisture content, powdered milk does not need to be refrigerated (until it is reconstituted) and in the powdered form has a far longer shelf life than liquid milk. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk and dry buttermilk. Dry buttermilk is great to use in baking, especially if no one at your house likes to drink liquid buttermilk!
If you keep any food supplies for emergencies such as hurricanes, tornadoes, EMP attacks or whatever, powdered milk is a great item to add to your emergency food supplies. If you don’t have the time or inclination to run to the grocery store for milk, powdered milk is handy to have on hand to use when you’re out of fresh milk. In baked or cooked recipes no one will ever know that you used powdered milk! Powdered milk is economical, too!
In conclusion, I hope you will try these Truly Terrific Tiger Cookies soon! By the way, I don’t know how these cookies got their name – there are retro Tiger Cookies that were made with Kellogg’s Frosted Flakes that were named after Tony the Tiger – but this isn’t that recipe! 🙂
Remember to Savor the Flavor!
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