This was a guest recipe from the cookie party. The baker said she had a little trouble getting them off the baking sheet, so I'm suggesting the use of a silpat or parchment. The cookies spread out a lot as they bake from so much sugar, so I don't recommend greasing the pan.
I'm not sure who the "Grandmother" is, but this recipe is not the same as the one I use for my Oatmeal Everything cookies. These were very soft and chewy. The raisins were especially soft from being soaked. Santa would not be disappointed.
3 eggs, well beaten
1 C raisins
1 tsp vanilla
1 C shortening (may be part butter)
1 C brown sugar
1 C granulated sugar
2-1/2 C flour
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
2 C oatmeal
1/2 C chopped walnuts (optional)
1. In a medium bowl, combine eggs, raisins, and vanilla. Let set for one hour.
2. Cream shortening and sugars until very light and fluffy in a large bowl.
3. Sift together flour, salt, soda, and cinnamon. Mix well with creamed mixture. Blend in egg mixture. Stir in oatmeal and walnuts; dough will be very stiff.
4. Preheat oven to 350º and line cookie sheets with parchment or silpat. Drop dough by the spoonful at least 2" apart.
5. Bake for 8 to 10 minutes, until the middle is almost set. Let cookies cool on the sheet for 2 min before transferring to cooling racks.
Yield varies by size of cookie, about 4 dz
Difficulty rating π
3 eggs, well beaten
1 C raisins
1 tsp vanilla
1 C shortening (may be part butter)
1 C brown sugar
1 C granulated sugar
2-1/2 C flour
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
2 C oatmeal
1/2 C chopped walnuts (optional)
1. In a medium bowl, combine eggs, raisins, and vanilla. Let set for one hour.
2. Cream shortening and sugars until very light and fluffy in a large bowl.
3. Sift together flour, salt, soda, and cinnamon. Mix well with creamed mixture. Blend in egg mixture. Stir in oatmeal and walnuts; dough will be very stiff.
4. Preheat oven to 350º and line cookie sheets with parchment or silpat. Drop dough by the spoonful at least 2" apart.
5. Bake for 8 to 10 minutes, until the middle is almost set. Let cookies cool on the sheet for 2 min before transferring to cooling racks.
Yield varies by size of cookie, about 4 dz
Difficulty rating π
No comments:
Post a Comment
I got tired of having to moderate all the spam comments and put back the verification. Sorry if it causes hassles.