August 6, 2014

Oatmeal In A Cookie



I like variety. I make sure I serve assortment of yummy treats each night to the resort's in-house guests. I don't want to bore them with the same thing. Just recently,  I did a repeat on cupcakes and served them alternately with cookies, cakes and chocolate. Here's the newest addition to my long list of turn down treats.


I chanced upon this recipe on Food.com. After reading the reviews (not all of them), I gave it a go and the cookies turned out wonderful. I used quick cooking oats and substituted pecans with cashew nut. I also used half amount of butter and half amount of shortening. I have two reasons for doing so. Using shortening won't make me go over budget and since it is a solid fat, it keeps the cookie from spreading too flat. A lesson I learned from doing a lot of reading about baking online.

Oatmeal Cookie
Yields 48


3 eggs, well beaten

236 g raisins

  • 5 ml vanilla
  • 118 g butter
  • 118 g shortening
  • 225 g brown sugar
  • 225 white sugar
  • 591  g flour
  • 5 g salt
  • 5 g cinnamon
  • 10 g baking soda
  • 470 g oatmeal
  • 175 g chopped cashew nut
Directions:

  • 1. In a bowl, combine raisins, eggs and vanilla. Soak for an hour.
  • 2. Sift together flour, baking soda, salt and cinnamon. Set aside.
  • 3. Beat butter, shortening and sugar. 
  • 3. Add flour mixture and mix well.
  • 4. Blend in egg/raisin mixture, oatmeal and chopped nuts. At this stage the dough will be stiff
  • 5. Roll into balls. Place on an ungreased cookie sheet. Flatten slightly
  • 6. Bake in a preheated 175 C oven for 10- 12 minutes  or until lightly browned. 
  • 7. Enjoy!

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