|4.9028573 (20)||rate this recipe »|
We recently received a fax from U.S. Steel in Gary, Indiana. Wow, we thought. What could U.S. Steel want with The Baker's Catalogue? Some industrial-sized whisks? Perhaps a heat-resistant spatula or two? As it turns out, the fax was from fellow baker Bruce Schenker, who enclosed a recipe and note: "Here's a cookie recipe I feel is so good, I had to share it with you. This was Donna Riesenberg of West Allis, Wisconsin's, favorite cookie, and it just might be mine."
We decided to give them a try. And guess what? He's right. These oatmeal cookies have a rich, buttery, oat-y taste that we think is the result, strangely enough, of the ground vanilla bean. We suggest adding this recipe post-haste to your list of favorite basic cookies.
By the way, if you don't have time to make cookies, try this recipe baked as bars. Just press the dough into two greased 9 x 9-inch pans, and bake the bars in a preheated 350°F oven for 25 to 30 minutes.
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup (4 ounces) butter*
1/2 cup (3 1/4 ounces) butter-flavored shortening*
1 cup (7 ounces) granulated sugar
1 cup (7 1/2 ounces) brown sugar, packed
1 1/2 teaspoons vanilla crush
2 large eggs
3 cups (11 1/4 ounces) quick-cooking oats**
3/4 cup (3 ounces) nuts (we used chopped, toasted hazelnuts)
3/4 cup (3 ounces) diced dried cranberries and/or apples (optional)
*You may use 1 cup (2 sticks) of butter rather than 1 stick of butter and 1/2 cup shortening, if you prefer.
**The texture changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe.
In a medium-sized bowl, sift together the flour, salt and baking soda. In a separate bowl, cream together the butter, shortening, sugars and vanilla(s). Beat in the eggs, then the flour mixture. Add the oatmeal, nuts, and fruit, if using, and mix well.
Drop the dough by teaspoonfuls onto an ungreased cookie sheet, and bake the cookies in a preheated 375°F oven for 10 to 12 minutes, until they're a very light golden brown around the edges. Remove them from the oven, and cool them on a rack. Yield: about 3 1/2 dozen cookies.
Nutrition information per serving (1 cookie, 19g): 81 cal, 4g fat, 1g protein, 5g complex carbohydrates, 6g sugar, 1g dietary fiber, 9mg cholesterol, 60mg sodium, 37mg potassium, 19RE vitamin A, 8mg calcium, 30mg phosphorus.
Nutrition information per serving (1 bar, 1/16 of a pan, 42g): 183 cal, 8g fat, 3g protein, 11g complex carbohydrates, 13g sugar, 1g dietary fiber, 21mg cholesterol, 134mg sodium, 83mg potassium, 43RE vitamin A, 1mg iron, 19mg calcium, 68mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 1, Holiday 2000 issue.