Last night I was running around the blog-o-sphere looking for something to do and I came across my friend Jed’s recipe for his Grandma’s Oatmeal Cookies on his blog (Sports Glutton). I love oatmeal cookies; maybe because you can almost convince yourself that they are healthy snacks (not even close! wink wink, Kelly). But what I do love about them is the bite of the rolled oats, the wonderful chewy texture and the warm spice of the cinnamon. I prefer traditional oatmeal cookies with just raisins (sometimes I put nuts in but I didn’t this time because JT was taking them into work on Saturday, and I figured it was just safer that way).
I want to thank Jed, that gluttonous-sports-loving-dude for inspiring me with his treasured recipe; sadly I didn’t have enough butter (WHAT?) in the house so I had to find a recipe that used slightly less butter and opted for my good old Fanny Farmer recipe, modified ever so slightly for our taste. I’m not sure why it’s called Cape Cod Oatmeal Cookies, perhaps one of my New England blog-friends can help with that. And if you love oatmeal cookies this is another great recipe, tipping my hat to my Australian friends (Charlie, Lorraine and Maureen)
Can you just taste that chewy oaty goodness?
Cape Cod Oatmeal Cookie
Makes 36 cookies, about 5cm (2.5″) in diametre (recipe has been adapted from the original Fanny Farmer Cape Cod Oatmeal Cookie, you can find it on-line, but it’s best to get her cookbook as there are several yummy treasures in it).
Ingredients:
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 2 tsp cinnamon (original recipe called for one but I like the heat)
- 1/2 tsp salt
- 1 cup brown sugar
- 2 1/2 cups rolled oats, uncooked
- 1/2 cup raisins, optional
- 1 egg, lightly beaten
- 1/2 cup melted unsalted butter
- 1/2 cup melted shortening
- 1 tbsp molasses
- 1/4 cup milk
Directions:
- Preheat oven to 177°C (350°F) degrees.
- Combine flour, baking soda, cinnamon, sugar and salt together in your food processor (metal blades) and pulse to combine well.
- Pour dry ingredients into a bowl and add the raisins and rolled oats and mix well.
- Mix cooled melted butter, shortening, molasses and milk with the egg and whisk lightly to combine. Pour this mixture into the dry ingredients and stir with a wooden spoon until it is entirely incorporated.
- Drop by tablespoons-full* onto parchment lined cookie sheet and bake until bottoms are golden-brown, 10-15 minutes (depends on size of cookie).
*I used a 4cm, (1.5″) ice cream scoop, packed well, and then I flattened the cookie with my palm as they don’t spread much.
May I get you a coffee or tea with your cookies?
Kitcheninspirations 