Thursday, December 12, 2013
Big Crispy Chocolate Dipped Oatmeal Cookies
I like to start my Christmas cookie baking each year with a big, sturdy, bold cookie for my husband. I don't want him to feel trepidation about digging into as many freshly baked cookies as he wants to eat.
Knowing him as I do, I know he would hesitate about seeing some prissy and fragile looking little dainties that appeared like they were difficult to make. I'm not saying he doesn't enjoy and savor those cookies--oh he does. I just like to start the season with a no holds barred eat with enthusiasm and vigor model.
I am not one to bake cookies and forbid anyone from eating them--saving them for gifts, planning to serve them another day. I plan for those things and plenty to "sample" all along the way. Can you imagine coming into someones home, seeing cookies and smelling cookies, and not being able to EAT any cookies? Or someone grudgingly saying, "Well OK, but just one".
Nope, not happening in Rocquie's kitchen. When I bake cookies, we eat cookies.
This is a very flexible oatmeal cookie recipe. I added dried cranberries and chopped roasted walnuts, then dipped them in melted dark chocolate. And I made them big. You can make them smaller and thinner if desired. You can add any nuts, fruit, or chocolate chips you wish, or you can leave them plain. Bake them a little longer if you like them more crisp. Add spices if you like. I've done all those things very successfully with this basic recipe.
Crisp Oatmeal Cookies
1/2 cup butter
1/2 cup vegetable shortening
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 cups flour
2 cups rolled oats
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup milk
1 cup chopped nuts
1 cup dried fruit
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Cream butter, shortening, and sugars together until light and fluffy. Add the vanilla and eggs, then beat until the mixture is light.
In a separate bowl, whisk together the flour, baking powder, soda, and salt. Stir in the oats until combined well.
Add one third of the oat mixture to the butter mixture, then add the milk. Blend well then stir in the remaining dry ingredients. Fold in nuts and fruit.
Drop dough by teaspoon for smaller cookies or tablespoons for larger cookies. Bake for 10 to 14 minutes, depending on size, until the edges and tops are beginning to brown.
Let cool for a couple of minutes on the pan, then place on racks to cool completely.