Oatmeal Cookies
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| Mon, 05-14-2007 - 3:46pm |
DH made these this weekend with substitutions. They were pretty tasty...not too sweet either.
Oatmeal Cookies with Whole Wheat ![]()
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- Ingredients:
- 1 cup Vegetable Shortening - used Benecal
- 1 cup Brown Sugar, packed - Just used splenda
- 2 large Eggs
- 2 cups sifted Whole Wheat Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 tsp Allspice (ground)
- 1 tsp ground Cinnamon, Saigon (Premium)
- 1 tsp ground Nutmeg
- 10 Tb Milk
- 2 cups Oats, Rolled, Quick Cooking - used the closest thing to legal
- 1 cup Raisins (Unsulfured) - omitted
- 1 cup chopped Walnut Halves - we skipped the nuts because we prefer them plain
- 1 cup Brown Sugar, packed - Just used splenda
Preheat oven to 350°F. Lightly grease a cookie sheet, set aside.
In a large bowl of an electric mixer, beat butter and brown sugar until creamy. Beat in eggs until well blended.
In another bowl sift together flour, salt, soda, and spices three times. Add flour and milk alternately to shortening mixture; fold in the quick oats, raisins and chopped nuts.
Drop dough by rounded tablespoons onto prepared cookie sheet, spacing about 2" apart. Bake until cookies are golden, but center are still soft (10-12 minutes). If using 1 oven, switch position of pans halfway through cooking. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days.
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