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Tuesday, August 20, 2013
It's great being within a couple hour drive right now of my husband's family. It's especially nice to be near family during our boy's first year of life. My husband's mother is ecstatic to be able to see her new grandson so often.
A month ago or so, I was down visiting for the day and my husband's grandmother mentioned, in passing, that she loves oatmeal cookies. Since I always enjoy surprising folks with their favorite baked goods, I filed that little nugget of knowledge away. Last week, I decided to make and send her some cookies. Operation Oatmeal Cookie was a great success. It also reminded me of just how good an oatmeal cookie can be.
I made Grandma's cookies with raisins, and they were really good, but when I decided to make another batch for our family, I decided that I would make them with chocolate chips. I think I might like them better than traditional chocolate chip cookies. They're chock full of tasty, chewy oats and have a nice crisp texture. I love the hint of spice from the cinnamon and nutmeg. These are really good cookies!
Yield: 3 dozen #40 disher cookies (1 2/3 TBS each)
1 cup brown sugar
1/2 cup sugar
3/4 cup shortening
1/4 cup water
1 tsp vanilla
1 cup all purpose flour
1/2 tsp soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
3 cups old fashioned oats
1 cup raisins or 1 1/2 cups chocolate chips (optional)
Preheat the oven to 350 degrees F. Cream together the sugars and the shortening. Beat in the water, egg, and vanilla. In a separate bowl, mix together the flour, soda, salt, and spices. Add the flour mixture to the sugar and egg mixture. Then stir in the oats and raisins or chocolate chips. Spoon onto parchment lined baking sheets (or greased sheets). Bake until lightly golden, about 15 minutes. Cool for five minutes on the sheet pan before transferring to a cooling rack to cool completely.