Friday, November 30, 2012
Oatmeal Crinkle Cookies
Posted by Angela Steveson
My dear mother, Dawn, bakes dozens of cookies each week. From chocolate chip to molasses to peanut butter to snickerdoodles to oatmeal ... there is rarely a time when speaking to her on the phone that she isn't pausing to pull a tray of cookies out of the oven or starting another batch. All of the grandkids know to expect cookies upon visits to her house. And, truth be told ... so do I.
She has a cute sign hanging on the wall of her kitchen. It reads, "A Balanced Diet is Having a Cookie in Each Hand."
(She loves that sign!)
This recipe is one of her famous cookie recipes. She's been making them for as long as I can remember.
And, yes, they are as magnificent and sinful as they look! As I type, my shirt is dusted with powdered sugar ... remnants of the two (okay, three) I just devoured. (Better save some for the hubby and kids!)
Yields: 4 Dozen
1 cup shortening (can use 1/2 cup shortening and 1/2 cup softened butter, if desired)
2 cups light brown sugar
3 cups instant oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon salt
Powdered sugar (for rolling cookies in)
Preheat oven to 350 degrees.
Cream together the shortening, eggs and brown sugar with a mixer.
Add in the remaining ingredients and mix until combined.
Roll into balls in the palms of your hands.
Roll in powdered sugar.
Bake 12 on each baking sheet for 11 - 12 minutes.
Allow to cool.