If I had to pick a favorite cookie it would probably be oatmeal. But not just any oatmeal cookie will do. Some are flat as a pancake and are more of an oatmeal crisp. Others are so soft and gooey. My favorite is a crunchy, yet chewy oatmeal cookie.
Crunchy, Chewy Oatmeal Cookies
Preheat oven to 375 degrees.
In a large mixing bowl, mix together:
1 C shortening
1 C sugar
1 C light brown sugar, firmly packed
2 eggs
1 tsp vanilla
Add in:
1 ½ C flour
1 tsp baking soda
1 tsp salt
Stir in:
3 C raw, quick cooking oats (not instant)
Place drops of cookie dough 1" apart on a cookie sheet. If you are placing them on a cold cookie sheet, they really don't spread too much.
Bake 12-14 minutes or until golden brown. Let stand 1 minute, then remove to a wire rack to cool. That one extra minute is essential, as the insides seem to firm up.
Makes about 2 ½ dozen.
Those look really good! I may have to try them.
ReplyDeleteAs Rachel Ray would say, "Oh wow, these look DELISH!"
ReplyDeleteMom2Pea-er
Marie
Thanks for a great looking recipe. I may have to make these this weekend! :D
ReplyDeleteI just made these, and they taste great, but they spread a ton and are super thin and flat! I'm a little disappointed about that, but the taste trumps the look.
ReplyDeleteI just made these, and they taste great, but they spread a ton and are super thin and flat! I'm a little disappointed about that, but the taste trumps the look.
ReplyDeleteIf the cookie spread too much, chances are you're in a higher elevation. The decreased external pressure means your leavening is likely to burst through the gluten structure in the dough, causing your cookies to fall apart. Try adding an extra tablespoon of flour to the recipe, and be careful not to go over on the baking soda.
ReplyDeleteThese are delish!! Thanks, for a great recipe!
ReplyDelete