Stott Sphere

The entire world in one small home.

Recipe Book February 11, 2009

Famous Oatmeal Chip Cookies

 

Oatmeal Chocolate Chip

Oatmeal Chocolate Chip

I like to refer to these as my “award winning” cookies, although the award I won was pretty minimal.  When I was in probably 5th or 6th grade, I entered these cookies in the county fair.  I won an honorable mention, which is basically nothing, but it was exciting for a 10 year old.  My mom has made these cookies for years, and I had one friend even tell me she couldn’t make them turn out the same as mine, even using the same recipe.  I think the key, as with all cookies, is to not overbake. 

 

 

I know some of you will prefer to use raisins rather than chocolate chips in the cookies.  That’s fine, as long as you don’t tell me about it.  I personally don’t understand why anyone would use a raisin when they could use a chocolate chip.  It’s a mystery.  To soup these up, I sometimes mix chocolate chips with butterscotch or peanut butter chips.  And, I almost always make a double batch, because they disappear pretty fast.

1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

2 T. water

1 tsp. vanilla

1 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 12-oz. bag chocolate chips

3 cups oats

Cream together shortening, sugars, eggs, vanilla, and water.  Mix thoroughly.  Add flour, soda, and salt and mix until smooth.  Stir in chocolate chips until distributed evenly.  Add oats a little at a time.  Drop onto a cookie sheet and bake at 375° for 8-10 minutes.

Giant Ginger Cookies 

I got this recipe only recently, but already it is a family favorite.  My mom got the recipe from a friend, and made them for Christmas.  I loved them so much, I had to try them out myself.  I want to share them, so you can experience them, too!

 4 ½ cups flour

4 tsp ground ginger

2 tsp baking soda

1 ½ tsp ground cinnamon

1 tsp ground cloves

¼ tsp salt

1 ½ cups shortening

2 cups sugar

2 eggs

½ cup molasses

¾ cup coarse or granulated sugar 

In a mixing bowl, mix together flour, ginger, soda, cinnamon, cloves, and salt.  Set aside.  Beat shortening until softened.  Add sugar gradually, and beat until fluffy.  Add eggs and molasses, and beat well.  Add flour mixture, and beat until well combined.

 Use a ¼ cup (4 T) ice cream scoop, and shape into 2-inch balls.  Roll in coarse or granulated sugar.  Place on ungreased cookie sheet, about 2 ½ inches apart.  Bake at 350 for 12-14 min. (until light brown and puffed)  Do not overbake, or cookies will not be chewy.  Let stand for 2 minutes before transferring to a wire rack to cool.  Makes 25 4-inch cookies.

 

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