The recipe I made this weekend is from the More With Less cookbook. It's not complicated, uses normal ingredients, and is really, really tasty!
Chocolate Chip Oatmeal Cookies
Preheat oven to 375F.
Cream together:
- 1 cup shortening (recipe says you may use half margarine & half lard, but I'll be honest, I've never cooked with lard. It seems scary & potentially high in cholesterol.)
- 1/4 c peanut butter
- 1/2 c sugar
- 1/2 c brown sugar
- 2 eggs
- 1 t vanilla
- 1 1/2 c flour
- 1 t soda
- 1/2 t salt (I left it out since I used butter flavored shortening)
- 2 c rolled oats
- 1-2 c chocolate chips
Makes 6-8 dozen. I halved the recipe since I am not baking for a large family, Canadian lumberjacks, or Kenyan runners.
MWL was first published in 1976, which was a few years before there was widespread concern about hydrogenated fats, cholesterol, lard, fat grams or other current concerns. The concept of the book was making tasty and hearty food on a budget and from scratch, so many recipes need to be tweaked to reflect today's perspectives.
ReplyDeleteI'm sure that including lard made for some mighty tasty cookies!
I always make my cookie dough ahead of time and let it sit in the fridge overnight. By keeping the pans cool and using chilled dough, your cookies are fluffy rather than flattening out. I'm obsessed with my mom's choco-chip cookies, and this is her trick to making them so fluffy and chewy :) They are especially good when frozen and eaten straight out of the freezer -- I plan to make a big batch as part of my baby prep :)
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