Wednesday, December 27, 2006

Oatmeal Cookies

These cookies are adapted from one that was common in the depression era, using no milk, only one egg and no butter.

They turn out light, chewy and surprisingly good. I only changed one thing, adding a dash of Penzey's Vietnamese Cinnamon.

3/4 cup shortening (that's right folks I use plain old fresh lard, be advised though that the packaged for long term store bought lard may be hydrogenated to preserve it)
1 cup firmly packed light browns sugar
1/2 cup white sugar
1 large egg
1/4 cup water
1 teaspoon pure vanilla
3 cups uncooked oatmeal (NOT the kind from the tiny packets)
1 cup plus 3 tablespoons all purpose flour.
1 teaspoon salt
1/2 teaspoon baking soda
a good dash of Penzey's Vietnamese Cinnamon

Cream the shortening, sugars, egg, water and vanilla until creamy. Combine the remaining ingredients, add to the first mixture and mix well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 12-14 minutes. Makes about 4-5 dozen cookies.

1 comment:

  1. Yah! A fellow lard user! Do you render, too? lol.


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