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Wednesday, August 31, 2011

Oatmeal Crispies

 I love cookies. Big surprise, right? I love most kinds of cookies, but I do prefer mine to be chewy, not crunchy. These oatmeal cookies have just the right mix of sugar and spice, with crisp outer edge and a perfectly chewy center. They're so comforting and homey, grab a few for breakfast (what? they've got oatmeal in them, silly-heads) and your day is sure to be a good one.

Oatmeal Crispies

1 c. shortening

1 c. granulated sugar
1 c. packed brown sugar
2 eggs
1 tsp. vanilla
3 c. quick-cooking oats
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. cinnamon

In a large bowl, cream together the shortening and the sugars. Add eggs one at a time, beating well after each addition. Add vanilla, beat well. In a separate bowl, combine the remaining dry ingredients. Add gradually, mix until just combined. Drop by tablespoonfuls onto an cookie sheet lined with parchment paper. Flatten slightly with a fork. Bake at 350 degrees for 10-12 minutes, until edges appear done but not brown (don't overbake). Transfer to a cooling rack and cool completely. Yield: 5 dozen


- Don't look for the edges to turn golden brown, they won't.
- They're actually better the second day, after they soften up a little
- For the love of everything good, don't add raisins. If you do, please don't tell me. (Raisins = Bad)


Tim French said...

High five to you on the raisin point. Cookie killers. Every one of them.

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