Long ago, I’d spent a lot of time working on a recipe for Oatmeal Cookies. I won’t go into all the hairy details, but I will go ahead and lift the post from my now-defunct old blog and share it with you. And yes, I plan on making these this weekend. Provided I get over the Cold from Hell. Without further ado …
Cream together:
1/2 c shortening
1/2 c butter (softened)
1 c brown sugar, packed
3/8 c white sugar
Add:
1 t pure vanilla extract
2 eggs at room temperature
and mix at medium-high speed until light and fluffy.
Now add:
1 1/2 c flour
1 t baking soda
pinch of salt
1 t ground cardamom
1/2 t ground cinnamon
Mix at low speed until incorporated. Add
1/2 c dried cranberries
1/2 c white chocolate chips
1/2 c shelled, unsalted pistachios (you can roast these for a stronger flavor)
Finally, add:
2 c quick-cooking oats
1 c mixed grain quick-cooking breakfast (mix of barley, oat and wheat)
Now here’s where it gets interesting. The size of the cookie matters – big surprise! The last few batches yielded <30 cookies and baking time was approaching 20 minutes. This time, I was closer to the 1″ ball size and the yield was ~3 dozen (37 to be exact). Baking time was 15 minutes – and *perhaps* could have gone a bit longer – but not much.
Stick with aluminum 1/4 sheet pans – you can get about 14 cookies on them. One sheet at a time, middle rack – oven temp 350 degF.