|Pic from: http://www.etsy.com/listing/77244791/vintage-cookbook-joy-of-cooking-1960s|
I like to make these cookies because the oatmeal is hearty and filling and leaves one to believe they are a bit healthier than a straight chocolate chip cookie (although, we are talking cookies here). I switched up the recipe to include vegetable shortening instead of butter because I had some shortening left over from when I made tea biscuits for Thanksgiving dinner (see post here). I liked the texture and how they turned out this time around and I wanted to share it with you.
Adam, knowing I like dark chocolate and that it is packed with iron, bought me a Lindt chocolate bar recently. It was 90% chocolate which was a bit too intense to have on its own. I couldn't throw out Lindt chocolate so I saved it to use in some baking. My oatmeal cookies were the lucky bunch to take on this strong tasting addition.
The Joy of Cooking Oatmeal Cookies:
1/2 cup of brown sugar (packed)
1/2 cup of white sugar
1/2 cup of butter (I used vegetable shortening)
1 tsp vanilla
1 tbsp of milk
Mix ingredients together until smooth.
1 cup of flour
1/2 tsp of baking powder
1 tsp of cinnamon
1 cup of oatmeal
1/2 cup crushed Lindt chocolate bar (or raisins or chopped nuts)
Grease 2 baking pans and preheat oven at 350 degrees.
Place cookies on the pan and flatten with a fork (use a wet fork so it doesn't stick)
Bake for 10 mins.
Makes 18 large cookies (minus one for tasting).