Cookbook:Oatmeal Cookies I
| Oatmeal Cookies I | |
|---|---|
 | |
| Category | Dessert recipes |
| Servings | 20 |
| Time | 20–25 minutes |
| Difficulty | |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts
A tasty oatmeal cookie, just like those you remember.
Ingredients
[edit | edit source]- ¾ cup (180 g) shortening
- 1 cup (240 g) brown sugar
- ½ cup (120 g) white sugar
- 1 egg
- ¼ cup (60 ml) water
- 1 teaspoon vanilla
- 3 cups (700 g) rolled oats
- 1 cup (240 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raisins (optional)
Special equipment
[edit | edit source]- Electric mixer
Procedure
[edit | edit source]- Using a mixer, cream together the shortening, brown sugar, white sugar, egg, water and vanilla until light and fluffy (about 10 minutes on high).
- In a mixing bowl, mix together the oats, flour, baking soda, and salt.
- Add dry ingredients into wet, mix well using mixer.
- Stir in raisins if using.
- Scoop the portions out—this recipe makes 20 cookies, so make 20 portions.
- Bake at 350°F (180°C) for 8–10 minutes.
Notes, tips and variations
[edit | edit source]- These taste best when still warm.