Prep 20 mins
Cook 10 mins
This is a yummy but different oatmeal cookie recipe that my mom makes. Don't let the batter freak you out - it's supposed to be dry and crumbly! I usually cut the recipe in half - the time consuming part is forming the cookies. Also, I undercook mine a little so that when they cool they are still nice and soft.
- Dissolve baking soda in hot water.
- Combine all ingredients, including baking soda/water mixture, mix well.
- Using your hands (or some other creative way), form balls of dough.
- Roll balls in powdered sugar.
- Bake at 350 degrees for about 10 minutes on a lightly greased cookie sheet.
I loved the flavor and texture of these once they were baked, but I had to take away one star from my rating because I definitely think that there's something slightly off with the recipe. I mixed all the ingredients as written, fully expecting it to be dry and crumbly per the intro, but it just crumbled apart in my hands when I tried to form balls out of it. I ended up adding 1 beaten egg to the mixture so it would be more cohesive, which still left the mixture dry and crumbly, but just moist enough to form the cookies without them falling apart. I'm thinking that either the shortening needed to be melted instead of softened, more than one cup of shortening was needed, or there's a missing ingredient (egg or liquid). Anyhow, it was an easy fix to make it workable, and the baked cookies were really yummy. I really liked how they tasted just like a standard oatmeal cookie, but the texture was completely different, more like a Russian teacake/Mexican wedding cake type cookie. Very tender and crumbly. What makes this recipe even better is that it's versatile, because I think it would make a great topping for a fruit crisp, too (that's actually what I was going to do with it if the added egg didn't make it cohesive enough for the cookies). Thanks for posting! Made for PAC Spring 09
princessbride, i made these......but..is there suppose to be some "liquid".....egg, milk, or something? i added about 1/2 cup of expresso coffer (it was handy) and some dates to "whit" it up. they come out wonderfully moist & tasty. thanks for the recipe. patsy