Today’s first recipe is an oatmeal cookie sent to me by Katrina. It’s another shortening based cookie, and Katrina gave it to me on request saying it was a recipe passed down to her mother by her grandmother who like a lot of people back then, baked with shortening.
Overall, these are great cookies and very crispy. I kind of miss the butter flavor in this recipe, but the cookies were still very good. They were sweeter than the previous shortening based cookies and had kind of a crispy teeth-stick texture. I wouldn’t put chocolate chips in these, but they are great with pecans and I think butterscotch chips might be a good addition as well.
By the way, Katrina’s having a give-away on her blog so check it out.
- 3/4 cup shortening (I used Spectrum non-hydrogenated)
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/4 cup water
- 1 t. vanilla
- 1 cup all purpose flour (4.5 oz)
- 1 t. salt
- 1 teaspoon cinnamon
- 1/2 t. baking soda
- 3 cups old fashioned oats
- Beat first 6 ingredients (shortening through vanilla) together in a mixing bowl. Combine flour, salt, cinnamon and soda and sift (I didn’t sift). Stir dry ingredients into creamed mixture. Stir in oats. Grease cookie sheets, although parchment probably takes care of that. Drop by rounded teaspoonfuls spacing 2 inches apart and bake at 350 F for 12-15 min.