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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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My son's favorite cookie, and it's a fool-proof recipe. Originally from Faye Moon, voted best cook in A Taste Of The Country cookbook. Ingredients:
2 cups flour |
1/2 teaspoon baking soda |
2 teaspoons baking powder |
1 teaspoon salt |
2 teaspoons cinnamon |
2 1/3 cups rolled oats |
1 cup chopped walnuts (optional) |
1 cup shortening, and |
2 tablespoons shortening |
2 1/4 cups sugar |
2 tablespoons molasses |
2 teaspoons vanilla |
2 large eggs |
Directions:
1. Stir together flour, baking soda, powder, salt, cinnamon and oats; mix in nuts. Set aside.
2. Cream together shortening and sugar until light and fluffy. Add molasses, vanilla and eggs to creamed mixture; beat well.
3. Stir in dry ingredients until blended.
4. Drop from small spoon on ungreased cookie sheets. Press flat with fork.
5. Bake at 350 degrees for 12-14 minutes (longer baking time yields crunchier cookies).
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