Friday, 23 November 2012

Oatmeal Chocolate Chip Cookies

My favourite cookbook of all time is the Joy of Cooking. I found a 1960's version at Fredericton's most wonderful second-hand bookstore: The Owl's Nest.

 Pic from:
There's two book markers in satin that are usually kept on the banana bread recipe page (posted here) and the quick oatmeal cookie recipe page. The oatmeal cookie page is oil stained and caked in powder. I know the recipe by heart but I enjoy having my book on hand to remind me of exactly how much baking powder is needed (baking is a science, I hear).

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 egg
1 tsp vanilla
1 tbsp of milk
Mix ingredients together until smooth.

1 cup of flour
1/2 tsp of baking powder
1/2 salt
1 tsp of cinnamon
Blend altogether.

1 cup of oatmeal
1/2 cup crushed Lindt chocolate bar (or raisins or chopped nuts)

Mix well.

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).

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