Oatmeal cookies

I have a great disdain for most oatmeal cookies, and it’s because I grew up thinking that my mother’s extraordinary version were the standard. Over the weekend, I got the recipe from her (again), and I thought I’d share…while putting it somewhere I can’t lose it.

My mother’s oatmeal cookies

Preheat oven to 375 degrees.

In a large bowl, blend together until creamy:

  • 2/3 c granulated sugar
  • 2/3 c brown sugar, packed
  • 2/3 c soft shortening
  • 1 beaten egg
  • 2 Tbsp water
  • 1 tsp vanilla

In a separate bowl, mix until well combined:

  • 1 c flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cloves

Stir wet and dry ingredients together until well mixed. Then fold in:

  • 3 c regular oats
  • 1 c broken walnuts
  • 1 c raisins

Drop in tablespoons onto parchment or Silpat lined baking sheets and bake 12-15 minutes.

This recipe makes an enormous number of cookies…and we doubled it! Because I’m trying to use things up, I ended up tweaking the recipe a bit. Used a flax “egg” (1 Tbsp ground flax seed mixed with 3 Tbsp water) instead of real egg. White whole wheat flour instead of all-purpose. Unbleached cane sugar instead of white and brown sugar, and mixed in 3 Tbsp blackstrap molasses to make brown sugar equivalent. Increased vanilla to 1 1/2 tsp and added a little extra cinnamon. Used tart dried cherries, dried cranberries, and raisins in combination. Finally, we used butter instead of shortening and browned it before using (it was a little freezer-y). The cookies turned out very well (it’s a forgiving recipe), but were more on the dry crumbly side than with the original formulation. I think the whole wheat flour probably could have used some extra water.

Anyways, they’re delicious. It’s that little kick of cloves that keeps them from being insipid, and the high proportion of oats makes them healthy. Right?

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