Short, sweet and to the point today!
This is another one of those I-promised-a-recipe-but-never-followed-through posts.
For the last 5 months, I haven’t really been a big dessert fan. (I could eat an entire loaf of bread but that’s another story.) But the exception is Mom’s oatmeal cookies. Those things are delicious. Not exactly gluten-free but I don’t care so much about that right now.
So without further ado, here is the recipe for the best oatmeal cookies on the planet. Chewy, cinnamon-y, and delicious!
3/4 C shortening
1 C pure cane brown sugar
1/2 C pure cane white sugar
1/4 C water
1 tsp vanilla
1 1/4 C flour
1 tsp salt
1/2 tsp baking soda
3 C oats
cinnamon to taste (for me this is at least 1 Tbsp – have I mentioned that I love cinnamon?!)
1. Preheat oven to 350
2. Cream shortening and sugars together. Add egg, water, and vanilla and mix until thoroughly combined.
3. Mix in flour, salt, baking soda and cinnamon. Stir in oats and keep stirring until everything is all incorporated. You don’t want a ton of oats in one bite and none in another!
4. Drop by rounded tablespoons onto cookie sheet.
5. Bake at 350 for approx 10 minutes or until starting to brown. Like most cookies, the secret is to take them out of the oven before they look done and let them cool on the pan for a couple of minutes before moving them to a wire rack. In my limited experience, this keeps them chewy and delicious.