Oatmeal Cookies I
A tasty oatmeal cookie, just like those you remember.
- Prep
- 16 min
- Cook
- 36 min
- Total
- 52 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Special equipment
Electric mixer
Procedure
Using a mixer, cream together the shortening, brown sugar, white sugar, egg, water and vanilla until light and fluffy (about 10 minutes on high).
Procedure
In a mixing bowl, mix together the oats, flour, baking soda, and salt.
Procedure
Add dry ingredients into wet, mix well using mixer.
Procedure
Stir in raisins if using.
Procedure
Scoop the portions out—this recipe makes 20 cookies, so make 20 portions.
Procedure
Bake at 350°F (180°C) for 8–10 minutes.
Notes, tips and variations
These taste best when still warm.
Photo: Evan Prodromou · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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