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.
Katrina’s Mom’s Good Oatmeal Cookies
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.
{ 10 comments… read them below or add one }
Awesome, thanks, Anna! Come on over to the blog and check out the yummy TWD Devil’s Food Cake, ya’ll!
Hi Anna,
Just wondering if you saw Martha Stewart a week or so ago when she visited Momofuku Milk Bar…there were some cookies that I bet you could master….marshmallow chocoalte chip and what they call a compost cookie…it had pretzels, potato chips, butterscotch and chocolate chips!!! I would love to create them but would have no idea the portions of these add ins. They also mentioned using powdered nonfat milk in thier cookies…ever heard of such a thing?
CB, I didn’t see the Martha Stewart show, but I saw the cookie on Serious Eats. It sounds good. I’ll bet it would be even better made at home. I couldn’t really clone it because I’ve never tasted it and don’t have enough descriptions from people as to what the flavors and textures are, but I could probably create a new compost cookie. Yum.
I’m making a red wine chocolate bundt cake today.
Amazing timing. I was just telling my husband how my mom used to make a very similar cookie and how much I loved them.
This is added to this weekend’s agenda.
Thank you.
These look delicious! What a great collaboration between two wonderful food bloggers!
There seems to be mixed reviews on Compost cookies — from Chowhound “Compost was disgustingly textured, with too much happening in a bad way, and far too sweet. It was both undercooked and overcooked all at the same time. Whatever size, I didn’t want more then a bite.”
These are my husband’s absolutely favorite cookies – with the addition of lots of raisins! I’ve been making half a recipe (using two tablespoons of egg) since he can’t stay out of them.
Oatmeali cooken fer tzi.
Would it be the same to use butter instead of shortening?
Hi Andrea,
Shortening usually helps prevent spreading and gives the cookies a crisper texture. Butter would change the texture, but the cookies might still be good.