Oatmeal cookies #5
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsalted butter; room temperature |
| ¼ | cup | Shortening |
| 1 | cup | Light brown sugar; packed firm |
| ¼ | cup | Skim milk powder |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Hot water (mix with soda) |
| ½ | teaspoon | Baking soda |
| 1 | pinch | Salt (tiny) |
| 1 | cup | Flour |
| 1½ | cup | Coarse-cut rolled oats or oatmeal |
| ½ | cup | Raisins |
| ½ | cup | Walnut pieces |
| 1 | cup | Chocolate chips |
Directions
From: sgetgood@... (Susan Getgood) Date: Wed, 29 Mar 1995 18:27:15 GMT From Boston Globe, Nov. 28, 1990. Makes 2-½ dozen cookies.
Preheat the oven to 350 degrees. Line a baking sheet with baking parchment or lightly grease a cookie sheet. Cream the butter with the shortening to blend well. Mix in the sugar and milk powder, then egg and vanilla. Stir in the hot water, which has been mixed with the baking soda. (all of these steps can be done in the food processor).
Fold in the salt, flour, oatmeal, raisins, walnuts and chocolate chips.
Roll dough into 1-inch balls and place on sheet. Dip hands in water and press cookies down to flatten. Bake until golden brown, about 12 to 15 minutes. Makes 2-½ dozen cookies.
For chocolate chunk oatmeal: omit raisins and add 2c. chocolate chunks.
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