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Today’s experiment was to see what would happen if I made an old Amish oatmeal cookie recipe with oil instead of shortening and used whole grain flour in place of all-purpose. An added bonus (if the idea worked), would be that I’d only need one bowl. Hooray on both accounts! The oil (grapeseed) made the [...]
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I chose today’s recipe because I wanted to use up some toasted wheat germ. Based on how good they were, it looks like toasted wheat germ will become a staple. I may never try another oatmeal cookie recipe again! I’ve baked cookies with wheat germ before, but it’s been a while. And frankly, …
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The mixing technique for these cookies is a little different. First, you soak the raisins in a mixture of eggs and vanilla for one hour. Next, you cream the shortening and sugars, but instead of adding the egg mixture to the creamed mixture, you stir in the flour mixture. At this point, you have a [...]
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School’s out and I’ve been lucky to have Fuzz and her friend AK helping me with Lizzie. This morning they made a parade of floats from clear boxes. The actual game lasted 3 minutes, but setting it up and talking about it took 30. That was all the time I needed to make these cookies. [...]
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This is my very favorite oatmeal cookie. To make it more wholesome, I sometimes use white whole wheat flour and evaporated cane juice sugar (organic sugar) – both of which can be found at mainstream grocery stores. White Whole Wheat flour is sold under the name “Ultra Grain” and made by Eagle Mills, while King [...]
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