Here’s the recipe I’ve been using to make our Edgar Family Famous Oatmeal Cookies. Remember, it’s more than just the ingredients. It’s also the technique. Blend the ingredients well and don’t allow the cookies to overcook. Good luck!
Ingredients:
¾ cup shortening
(be generous and allow a little extra)
1 cup packed brown sugar (be generous here, too)
½ cup granulated sugar
1 egg
¼ cup water
1 teaspoon vanilla
3 cups uncooked oats
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup of raisins (optional)
Directions for Making the Cookie Dough:
First, preheat the oven to 350 degrees. While it’s heating, beat together the shortening, sugars, egg, water, and vanilla until creamy (use an electric beater and a large bowl). Next, combine all the remaining dry ingredients in a separate large container. Make sure the dry ingredients are blended together well. I like to use a large serving spoon to turn the dry ingredients repeatedly until completely blended. Finally, add the creamy mixture to the dry mixture in the large bowl. Carefully blend together all the ingredients. An electric beater works well here, too. At this point, you can add the raisins by blending them into the mixture. Now the cookie dough is ready for the oven (you could also begin sampling the cookie dough at this time).
Directions for Baking the Cookies:
Use a teaspoon and drop rounded dollops of the cookie dough onto a greased cookie sheets. Bake at 350 degrees for about 12 minutes. When the timer gets to about 10 minutes, begin monitoring the cookies and don’t allow them to overcook. I usually take them out as soon as I can see the edges turning brown. With a thin spatula, remove the cookies from the cookie sheet and place them on a clean dry surface to cool.
Serving Suggestions:
The ingredients above should make about 5 dozen cookies.
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