Thursday, August 23, 2007

double duty oatmeal cookies

here are two versions for simple oatmeal cookies. both are wonderful. what more is there to say?

oatmeal & chocolate chip cookies

these cookies are a cross between oatmeal (cookies) and chocolate chip ones. they are thin, soft and chewy, like the best chocolate chip cookies always are and take no time, at all, to throw together. it's the kind of recipe that is great to keep in your repertoire — you can even freeze the unbaked cookie dough after measuring it out in tablespoons and pop them in the oven when you need or want them. whether you make them parve (non dairy) or with butter, both taste great! these are at their ultimate best when baked & eaten the same day.

makes about 26


1/2 c shortening or margarine or butter
1/2 c white sugar
1/2 c (light) brown sugar, packed
1 tsp vanilla
1 egg
1 tbsp orange juice or water or milk

1 c AP flour
1 c regular oatmeal (rolled type)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

(measure all dry ingredients and place in one bowl)

1/2 c chocolate chips or morsels
you can also add nuts, dried fruit, coconut, etc....


measure shortening or butter and place in bowl. also measure the sugars and dry ingredients and set aside.

beat the shortening or butter until light. add the sugar and mix well. then add the egg, 1 tbsp of liquid and the vanilla and incorporate.

mix the dry ingredients all together. add it to the wet mixture in 3 additions. mix just until blended. don't do as i did — answer the phone and forget the egg! well, at least, it went in and wasn't forgotten completely.

if using chocolate chips or the other optional ingredients, add them in until blended.

preheat oven to 350F

on either a lightly oiled baking sheet or parchment lined one, place tablespoons of the batter and flatten it somewhat with a fork. make sure to leave space between the cookies as they will expand quite a bit even though they look quite small in the uncooked state.

bake for exactly 11 minutes. they should hardly change colour. if they are golden brown your oven is too hot. cook them for less time or lower the temperature.

remove from the oven and let sit for about 3 minutes to firm up a bit. they are too fragile to take off the baking sheet immediately. place them on a rack to cool further.

tip: these can be rejuvenated by placing in the microwave for 10 to 20 seconds, depending on the strength of your microwave oven.

* * * * *

special ingredient oatmeal cookies

this version is different from most as it contains a package of vanilla pudding mix. it makes great cookies. some people add raisins — i never do.

makes 3 to 3 1/2 dozen


1 1/4 c flour
1 tsp baking soda
1 c margarine
1/4 c white sugar
3/4 c packed brown sugar
1 pkg (4 serving size) vanilla pudding* mix
2 eggs
3 1/2 c regular oatmeal

*you can make your own also or just use storebought

(osem, dr oetker, etc are K)

**if making your own mix, as per above, either add a chopped up vanilla bean to the mix (or a few packages of vanilla sugar), or add
~ 1 1/2 tsp vanilla extract to the cookie dough mix.


mix flour with baking soda.

combine margarine, sugars and pudding mix in large bowl; beat until smooth and creamy.

beat in eggs.

gradually add flour mixture, then stir in oats (batter will be stiff).

drop by rounded teaspoons onto greased baking sheets about 2 inches apart.

bake at 375F for 10-12 minutes.