>> Sunday, August 3, 2008
Susan from She's Becoming DoughMessTic has organized a great little idea called Operation Baking Gals (Give A Little Support) to get some homebaked treats to some homesick soldiers. Check out Operation Baking Gals website for more information.
I decided to make my famous Oatmeal Raisin Cookies because, well because they're famous! Okay, not really famous, but they are really good, and I think they will travel well.
Here's the dough ready to go in the oven. This recipe SHOULD make 3 dozen 2 tablespoon sized cookie dough balls, but as you can probably see I'm one short for some reason. Hmmmmm - sampling much maybe?
This is what the cookies look like when they first come out of the oven. They don't stay puffy but will settle down and look kinda crackly when they cool. But I ain't got that kinda time today, so hot cookies it is!
My Famous Oatmeal Raisin Cookies
1 cup brown sugar
1 cup white sugar
3/4 cup vegetable shortening
1/4 cup unsalted butter
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 cups flour
3 cups old fashioned oats
Cream the butter and sugar together until --- creamy. Beat in the eggs along with the vanilla, baking soda, salt and cinnamon. When that's all mixed together add the flour and mix on low speed until it's all incorporated. If you are adding raisins and/or walnuts do it now - I like about 3/4 cup of each. (I didn't add walnuts to this batch - just the raisins) Or try using chocolate chips and pecans. Stir in the oats last. Scoop out using a 2 tablespoon sized scoop and round into balls. Place dough balls onto an ungreased baking sheet and cook for 10 minutes. Let cookies cool on the baking sheet for a few minutes, then move to a wire rack. If you don't take the cookies off the baking sheet before they completely cool they will stick!