Long ago, I’d spent a lot of time working on a recipe for Oatmeal Cookies.\u00a0 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.\u00a0 And yes, I plan on making these this weekend.\u00a0 Provided I get over the Cold from Hell.\u00a0 Without further ado …<\/p>\n
Cream together:<\/p>\n
1\/2 c shortening
\n1\/2 c butter (softened)
\n1 c brown sugar, packed
\n3\/8 c white sugar<\/p>\n
Add:<\/p>\n
1 t pure vanilla extract
\n2 eggs at room temperature<\/p>\n
and mix at medium-high speed until light and fluffy.<\/p>\n
Now add:<\/p>\n
1 1\/2 c flour
\n1 t baking soda
\npinch of salt
\n1 t ground cardamom
\n1\/2 t ground cinnamon<\/p>\n
Mix at low speed until incorporated. Add<\/p>\n
1\/2 c dried cranberries
\n1\/2 c white chocolate chips
\n1\/2 c shelled, unsalted pistachios (you can roast these for a stronger flavor)<\/p>\n
Finally, add:<\/p>\n
2 c quick-cooking oats
\n1 c mixed grain quick-cooking breakfast (mix of barley, oat and wheat)<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Long ago, I’d spent a lot of time working on a recipe for Oatmeal Cookies.\u00a0 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 … Continue reading