Everything Goes Oatmeal CookiesPrep: 40 min Cook: 20 min Servings: 3by J. Gino Genovesi60 recipes>
It is believed that oatmeal cakes originated in Scotland many centuries ago and were a staple food for many years. Oatmeal cookies are a variant of them. Records show that the Oatmeal Raisin Cookie was found in the Boston Cooking School Cook Book , written by Fannie Farmer in 1896. There are many variations of this high fiber cookie.
- 1 C. brown sugar
- 1 C. sugar
- 3/4 C. butter flavored shortening
- 1/4 C. water
- 6 oz. yogurt
- 3 eggs beaten
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 C. oats
- 2- 3 C. flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. allspice ( or apple pie spice)
- 2/3 C. raisins ( or other fruit)
- 1/2 C. chocolate chips
- 1/2 C. chopped walnuts.
- 1. Using a mixer, cream together brown sugar, sugar, shortening, yogurt, eggs, vanilla and lemon juice.
- 2. In a bowl, combine the flour, oats, salt, baking soda, baking powder. Add to the mixer and beat until smooth. At this point, add the raisins, chocolate chips and chopped walnuts.
- 3. Cover and refrigerate for an hour or so. This makes the dough manageable.
- 4. Scoop dough using a 2" scoop ( about walnut size): place on ungreased cookie sheet ( I prefer air bakes)
- 5. Bake at 350 degrees for about 15- 20 minutes , or when you note some browning around the edges.
- 6. Place on waxed paper and allow to cool.
- (Note: these cookies freeze well. Just place them in plastic baggies and lay flat in freezer>)
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