Prep 10 mins
Cook 20 mins
These cookies are very flavorful, not at all like the typical oatmeal cookie. If Sorghum isn't available in your neck of the woods, you can certainly substitute Molasses. For those that like raisins or chocolate chips, add as necessary. Some of our family doesn't appreciate the taste of chips or raisins, so I make some plain, and some with.
- Heat oven to 375 degrees.
- Beat shortening, sugar, eggs an sorghum.
- Stir in flour,soda,salt and cinnamon. Mix well.
- Stir in oats.
- Add in raisins, chips as desired.
- Drop dough by huge tablespoons, about 3" apart on lightly greased baking sheet.
- Bake 8-10 minutes or until lightly browned.
Oh wow are these awesome! The cookiedough was so good, I almost didn't want to make the cookies. Great fall cookie,
I bought some sorghum at local farmers market. I went searching for recipes to use it in. I like to try new things, in this case old things. This is a great recipe. Very flavorful, sweet, and different from typical spice or gingerbread cookies and also different from oatmeal. I had bought some oat flour and used half and half oat and all purpose flour, worked great. Mmmmmmm, an instant family favorite.
Tonight is the second time I have made these. The first time I made them, it was out of desperation for oatmeal cookies when I discovered I didn't have any more white sugar. Knowing that a combination of white sugar and molasses can be substituted for brown sugar, I figured, why not the other way around? So, I made these with 1 1/4 cup brown sugar in place of the sugar and molasses. And they were pretty good. The first time I made them, they kind of reminded me of the cookie part of Little Debbie oatmeal cookie creme cakes, only better. Tonight, I used smaller amounts of dough for each cookie and flattened them since my oven does not do drop cookies well. They were even better. They seemed a little denser and chewy. I think I'm getting addicted. Reviewed for Every Day is a Holiday, December 2008.