Let’s Bake

28. October 2007 by admin.

Do you get in the baking mood when the weather starts to turn crisp and the leaves turn  to beautiful golds, reds, and rust? Fall is that exceptional time of year that seems to say, “Come on, let’s bake!”

When I was growing up my Mom made wonderful oatmeal cookies. I particularly liked them because they were crisp and without raisins.  (As a little girl, raisins weren’t on my favorite foods’ list.)  The wonderful aroma of these oatmeal cookies is an invitation to pour a glass of milk, grab some homemade goodness, and sit awhile to enjoy that wonderfully caramel-sweet flavor that is in an Oatmeal Crispie.  The dough is shaped into a log and refrigerated before slicing, so it does take some preplanning before you bake. I hope you enjoy these wonderful cookies as much as I do.

OATMEAL CRISPIES

1 cup shortening                                        1-1/2 cups sifted flour

1 cup brown sugar                                     1 tsp. salt

1 cup white sugar                                       1 tsp. baking soda

2 beaten eggs                                              3 cups quick cooking oatmeal

1 tsp. vanilla                                                1/2 cup finely chopped walnuts

Sfit four, salt, and soda together. Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Form dough into 2-3 logs that are about 2 inches in diameter. Wrap the logs well in plastic wrap and refrigerate overnight. When ready to bake, cut off 1/4 to 1/3 inch slices and place on ungreased cookie sheet. Bake at 350 degrees about 10 minutes. They will spread some while baking. Enjoy!

Until next time,

The Baker 

“Life is short. Eat Dessert first.”

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