Lemon Poppy Seed Pound Cake

Saturday, February 2, 2013

Crisp Oatmeal Cookies

 These have become my new favorite cookie.  I just love how the edges have a crunch and the inside has a chewy texture.  You can mix in some of your favorites aslo!  Even the kids like these. They don't like the soft oatmeal ones, but these are gone instantly.  Enjoy!

Source:  www.allrecipes.com
1/2 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup flaked coconut (optional) I toast it
1/2 cup miniature semi-sweet chocolate I use white
chips (optional)
I add 1/2 cup macadamia nuts or peanuts
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.

3.Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

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