There’s nothing like a batch of homemade cookies, and these oatmeal cookies from Grandmother are the perfect treat. Made with love (and a little bit of sugar and spice), they’re sure to bring a smile to your face.
- 3 eggs, 1 cup raisins, 1 teaspoon vanilla extract, 1 cup butter-flavored shortening, 1 cup packed brown sugar, 1 cup white sugar, 2½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt ,1 teaspoon ground cinnamon ,2 cups quick cooking oats ,½ cup chopped walnuts
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a mixer, cream together the shortening, brown sugar, and white sugar until light and fluffy.
3. In a separate bowl, combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture from the mixer.
4. Add raisins and eggs to the mixture in the mixer bowl; mix well.
5. Stir in oats and walnuts by hand; mix until evenly distributed throughout dough.
6. Roll dough into walnut-sized balls using your hands; place 2 inches apart on ungreased cookie sheets/trays .
7.. Bake for 10 to 12 minutes in preheated oven; cookies are done when edges are golden brown in color..
8.. Remove from oven and let cool on wire racks
- Serving size: 1 cookie
- Calories: 120
- Total fat: 7 g
- Saturated fat: 2.5 g
- Trans fat: 0 g
- Cholesterol: 20 mg
- Sodium: 90 mg
- Total carbohydrate: 14 g
- Dietary fiber: 1 g
- Sugars: 8g
Do you grease the pan for oatmeal cookies?
There is some debate over whether or not you should grease the pan when making oatmeal cookies. Some people say that it helps the cookies to spread out evenly and prevents them from sticking, while others say that it makes the cookies too greasy.
The best way to decide is to experiment and see what works best for you. If you find that your cookies are sticking or spreading too much, then try greasing the pan next time. Otherwise, you can just leave the pan ungreased.
Is it better to use Crisco or butter for cookies?
There are a few things to consider when deciding whether to use Crisco or butter for cookies. First, let’s look at the texture of each type of cookie. Cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren’t as flavorful.
So, if you’re looking for a crispy cookie, butter is the way to go. But if you want a softer, more delicate cookie,shortening is your best bet. As for flavor, it really comes down to personal preference. Some people prefer the taste of buttery cookies, while others find them too rich. Shortening-based cookies tend to be less sweet and have a lighter flavor overall.
Can I use Crisco instead of butter in oatmeal cookies?
Oatmeal cookies are a classic treat that can be enjoyed any time of year. While there are many different recipes for oatmeal cookies, one key ingredient is typically butter. However, some people prefer to use Crisco instead of butter in their cookies. So, what is the difference between using these two ingredients?
Butter is a dairy product made from churning cream or milk. It contains fat and water, which helps to create a fluffy texture in baked goods. Crisco, on the other hand, is a vegetable shortening made from hydrogenated soybean oil. It is 100% fat with no water content, which means it can help to make your cookies more tender and chewy.
So, which should you use in your oatmeal cookies? Ultimately, it comes down to personal preference. If you want a cookie that is more tender and chewy, then you may prefer to use Crisco. If you prefer the flavor of butter or want a fluffier cookie, then butter would be the better choice.
Do I need to grease pan for oatmeal cookies?
No, you don’t need to grease the pan for oatmeal cookies. The butter in the dough will provide enough fat to prevent the cookies from sticking. However, if you’re using a nonstick baking sheet or one that’s prone to sticking, lightly greasing it with cooking spray will help ensure that your cookies come out cleanly.
Is it better to use shortening or butter in oatmeal cookies?
There are a few key factors to consider when making oatmeal cookies, and one of the most important is what type of fat to use. While butter is the traditional choice, shortening actually works better in this recipe. Here’s why:
Shortening coats the flour and gluten, which literally “shortens” the strands and creates a weaker bond. This results in a softer, more delicate cookie. Butter, on the other hand, forms a stronger bond that can make the cookies tougher.
Another advantage of using shortening is that it helps to prevent spreading. Because butter melts at a lower temperature than shortening, it can cause the cookies to spread out too much during baking. Shortening will hold their shape better, resulting in thicker, chewier cookies.