Seems like a long time since we've made cookies, and now three times in the last week. It's because we're hosting school sessions and they've got to be fed, and none of these people are allergic to wheat.
Oatmeal cookies made with 1/3 white sugar, 2/3s brown; add sweetened flaked coconut and don't forget to use some ghastly soft (but at least non-hydrogenated) margarine instead of butter if you want the cookies to stay soft for a few days. That's shelf-life for you: requires the compromise of all one's principles.
Fresh grated nutmeg in the coconut/oatmeal cookies was perfect, too. Not so much that you could identify it, just a mysterious scent of acerbic reality. A damp measuring-cup bottom to flatten the cookies slightly made them look strangely professional.
Better than anything you could buy, let's face it.
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Here's the recipe for those good cookies:
ReplyDeleteOATMEAL COOKIES
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/4 cups soft margarine, non-hydrogenated
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 3/4 cups old-fashioned rolled oats
1 1/4 cups sweetened flaked coconut
Preheat oven to 375°F.
In a small bowl, mix flour, cinnamon, baking soda, salt, and nutmeg. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture, oats, and coconut until combined well.
Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and with a damp glass or measuring cup flatten mounds slightly. Bake cookies until golden, 10 to 12 minutes. Cool cookies on sheets briefly and transfer with a metal spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days. But good luck with that.
Makes about 45 cookies.