It’s a windy, windy day here at the Secret Lair. Sometimes it drops down to merely gusty. Not at all cold, really, but for sure a day to stay in and bake cookies.
This is the best and most reliable oatmeal cookie recipe I’ve tried. Been using it for over a year and it is a partial consolation for winter, which I hate.
Trigger Warning: Be advised that as with all proper cookie recipes, it contains enough sugar to give a marble statue the jidders. Also it makes 3 dozen cookies, so consider freezing some of the dough for later.
Ingredients:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 beaten eggs
1 tbsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking powder
1 tbsp cinnamon
3 cups oatmeal
1 cup raisins
Cream together the shortening and sugar. Add the eggs and vanilla, and beat till consistent.
Mix in the flour, salt, baking powder and cinnamon.
Finally add the oats and raisins and knead it all together.
Bake 10 minutes – no more! – at 350o
Resist temptation, let cool first. Gratification delayed is character gained.
They’re a sinful act on Sunday.
Butter is better
One trick you might try, soak the raisins in warm water for about 15 min then drain and add to the recipe. They won’t pull moisture from the dough that way and will be very plump and juicy.
With biscuits, I completely agree. With these, I think you’d hit some sweetness event horizon and disappear from this space/time continuum. Into one with stomachaches.
All my cookies are made with butter….refrigerate the dough for a couple of hours. No stomachaches, ever. Besides, butter is not sweet but makes a delicately flavored and delightfully toothsome cookie.
A big thank you Joel My wife asked what I was looking at then took a look herself. Well now she is talking that it is about time to start making stuff like this again. So I guess that I will be having fresh bread and cookies soon thanks to you. BTW she agrees with the butter side of the chat. Ass for me I am a “heat and serve” kind of guy.
substitute chocolate for the raisins. Here is my quck recipe for cookies: Go to Safeway baking department. Buy the 5 lb package of chocolate chip cookies. Also if you are really a junk food aficionado like me you will ask when they put out the fresh and still warm cookies for even more gastronomical pleasure.
Trying to lose weight here. You people are killing me. So hungry now…
Joel have you ever noticed a cause and effect relationship between eating these cookies and your migraine headaches???
MJR stir up a batch of the artisan bread in 10 minutes a day dough – you can do it – with or without cracked grains, whole wheat flour and 2T bread flour for a chewier crust and you can have fresh bread any time you have 25 minutes to let it rise and another 25 to bake it. No fat, no sugar, no milk in the dough, no kneading and no multiple rises. Dough stays in the refrigerator until you want bread, will keep several weeks. You can make pizza, rolls, English muffins, breadsticks, whatever with the dough, add cheese or herbs to it before you bake it. Just imagine fresh bread warm from the oven any time you want it, and you made it all by yourself.
I’m a Southerner, so there’s no oatmeal in the place, but I’ll have to get some & try the recipe. Butter does sound good, but a cup is a full stick, & I already need to restock. Then again, it’s a reason to go ahead & get more.
Maybe lard? It’s good for all kinds of baking. Might make the cookies too light, but hey, nothing ventured, nothing gained, right?
Thanks, Joel! Haven’t baked anything in the new kitchen yet. These may be the first.