How Do You Fill Your Cookie Jar?

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I have a confession to make.  When it comes to cookies, my tastes are simple and quite frankly, old fashioned.  I like a cookie that looks like it would be right at home in this cookie jar.  My great-grandmother has a similar cookie jar on her kitchen counter and it was always full of delicous, old fashioned cookies.  You might find chocolate chip, peanut butter, molasses, oatmeal or ginger cookies, but your probably weren’t going to find anything fancy and that was just fine with me.  These are the kind of cookies you want to have four or five of with a cold glass of milk or your coffee in the morning. 

So when the family starts asking for cookies, I always fall back to what I consider to be “comfort cookies”.  Over the years, I have tweaked my basic recipes to the point that I feel they are just about perfect.  My version uses whole wheat pastry flour, dark brown sugar, raw sugar and *gasp* shortening.  Shortening is what prevents the cookie from spreading out and losing their distinctive thick, chewy texture.  The other trick is to be careful to not over bake the cookies.  They should be only slightly browned and still soft when you remove them from the oven.

Soft & Chewy Oatmeal Cookies

  • 1 cup shortening (do not use butter in this version
  • 1 cup firmly packed DARK brown sugar
  • 1/2 cup turbinado (raw) sugar
  • 2 eggs
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups old fashioned oats (don’t use quick cooking)

Pre-heat oven to 350 degrees. 

Cream shortening wtih brown sugar by hand until smooth.  Add turbinado sugar.  Add eggs, milk & vanilla and mix well. 

In seperate bowl, combine flour, baking soda, cinnamon & salt; mix well.  Add dry ingredients to sugar/shortening and mix well.  Add oats and thoroughly combine.  Be careful not to overmix.  If necessary add another tablespoon of milk if dough feels too stiff.

Use cookie scoop and drop onto baking sheet lined with silpat – no more than 12 to sheet. 

Bake for 10 – 11 minutes.  Remove from oven and let cool on sheet a minimum of 2 minutes before transferring to wire rack.

Makes approximately 3 dozen.


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