From December 20, 2008. This is my take on quaker's vanishing oatmeal cookies. I mix the dry ingredients with a wire whisk in a steel bowl, and then everything else with a wooden spoon in a huge ceramic bowl that my grandmother gave me that probably has lead in the glaze. It never gets hot, though. I think most people would prefer a mixer, though, since getting the butter and sugar to a smooth consistency is a pain.
I'll also sometimes switch the apples out for other dried fruit and nuts. just a cup of those combined. (cherry & almond would be good in this).
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1/2 pound (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
2 cups Oats (quick, uncooked)
1 cups Oats (whole rolled, uncooked)
1 cup chopped sour apple
preparation
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and apples; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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