Thursday, February 21, 2008

Mom's Best Oatmeal Cookies

I figured I would make my first posted recipe a sweet one! This recipe came from the Crisco website. Libby and I had a ton of fun mixing them up this afternoon. She's a little Betty Crocker!

You may be wondering about the use of vegetable shortening: It has soybean oil in it, isn't that a problem? No, because it's a fat, not a protein! Although be aware that some MSPI kids still can't handle it. Luckily, JD can ... so far.

Just so you know, I made a few adjustments for personal taste. I used walnuts (that's what I had on hand) instead of pecans and 1 cup of raisins instead of coconut (yuck!) and sesame seeds (weird ingredient for a cookie!).

Also, we can't eat 6 dozen cookies in only a few days. So I baked up two dozen and then portioned out the rest of the dough onto a cookie sheet and put it in the freezer. Once they're frozen, I pop them into a Ziploc bag and keep them frozen. Now I can have fresh-baked cookies whenever I want! Just add a few minutes to the baking time when cooking from frozen.

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