It’s 2 am Christmas night, and I can’t sleep. So, what do I do to pass the time? I update my much-neglected blog (as of late). I’m not quite sure why Christmas snuck up on me this year. I know when it happens, there was no reason for me to be disorganized…Plus, there was a trip to New York City thrown in there, and working a lot of hours…and now I’m just making excuses…
Anyway, last week, Scott started his “cookie-a-day” week at work, and we kicked it off with this recipe. I pitched in and helped him by putting this recipe together. When he saw how many it made, he decided to put a batch together so he could have a few more, and I could take some to work as well.
Interestingly enough, both batches turned out completely different. Mine were flatter and chewier, his were puffy and didn’t spread on the cookie sheet. He thinks he didn’t put the right amount of shortening in, but he can’t be sure.
This recipe came from the Food Network’s website. They are Paula Deen’s Loaded Oatmeal Cookies. Recipe can also be found here: http://www.foodnetwork.com/recipes/paula-deen/paulas-loaded-oatmeal-cookies-recipe2/index.html
What You Need:
¼ cup butter, softened
¼ cup vegetable shortening
¾ cup packed light brown sugar
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1/8 teaspoon cloves
¼ teaspoon ground allspice
1 cup quick-cooking oats
½ cup raisins
¾ cup chopped walnuts
½ teaspoon pure vanilla extract
And Here’s What You Do:
- Preheat oven to 350 degrees. Grease one or more cookie sheets
- Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color.
- Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes.
This recipe also calls for drizzling the cookies with a Brown Butter Icing. I decided to leave that off since I didn’t think that the cookies needed it. If you want the recipe, please follow the link above.
What I Did:
First of all, I left out the allspice. I didn’t have any on-hand, and the substitute I found was a mixture of ingredients that were already in the cookie. Since the allspice is more for flavor anyway, I thought it safe to omit. Luckily, I was right. When I was putting my batch together, it started to smell like gingerbread. Mmmmm…gingerbread…
Anyway, the recipe says that it makes 3 ½ dozen. That’s really not accurate. I followed the recipe when it came to portioning out the cookies, and after doubling the recipe, I only had about 4 dozen. Hence the reason why Scott made more. His came out about the same number as well, and he even used the cookie scoop where I used a teaspoon measuring spoon.
By the way, here’s the visual comparison between mine:
I thought they were tasty (they were really good warm), and the people at work seemed to like them (even though a few were kinda hating on the fact that they were oatmeal. What is it that people have against oatmeal cookies???). I know the people at Scott’s work liked them.
I don’t think I will keep this recipe. I know of better oatmeal cookie recipes. This is more of a Christmas cookie anyway, and Lord knows I have enough of those that I want to try!
Peace, Love and Cupcakes
P.S. Here’s a picture of a cannoli that we ate in this restaurant in Little Italy. It’s on the corner of Hester and Mulberry. It’s called Cafe Napoli. It’s amazing! If you are ever in New York, you absolutely MUST EAT THERE!