This batch was left in rounded scoopfuls, yielding round plump cookies (photo/caption by Salad Foodie)
This is an original recipe. I was making them, years ago, because my children wanted a "loaded" oatmeal cookie that was good, soft and plump. Now my grand children like them and I thought I would pass it on so others can enjoy them. They are easy to prepare and delicious.
Chef J. Gino Genovesi
- 1 cup brown sugar
- 1 cup sugar
- 1 cup butter ( shortening)
- 1/4 cup water or 6 oz yogurt ( I always use yogurt, lemon or mango flavor)
- 3 large eggs
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 cups oats
- 2-3 cups flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp.allspice ( or cinnamon)
- 1 cup raisin
- 1 cup chocolate chips
- 3/4 cup chopped walnuts or pecans
- 1. Using a mixer, cream together brown sugar, sugar, butter, yogurt, eggs and lemon juice.
- 2. In a separate bowl, combine the flour, oats, salt, baking powder and baking soda. Add slowly in the mixer, beat until smooth.
- 3. Also add the raisins, chocolate chips and chopped nuts.
- 4. Cover and refrigerate for an hour or so This makes the dough manageable.
- 5. Scoop dough using a 2 inch scoop ( about a walnut size):
- 6. Place each scoop on an un-greased cookie sheet, leaving adequate spaces between.( by using a scoop the cookies will remain round and plump)
- 7 Bake at 350 degrees for about 15 to 20 minutes, or when you note some browning around the edges.
- 8. Remove from oven and cool on cooling racks or waxed paper.
- To freeze, place in storage container in layers separated by waxed paper.
- Yield: About 3 1/2 dz.
|Amount Per Serving||%DV|
|Serving Size 46g|
|Recipe makes 40 servings|
|Calories from Fat 66||35%|
|Total Fat 7.5g||9%|
|Saturated Fat 3.98g||16%|
|Trans Fat 0.0g|
|Total Carbs 27.49g||7%|
|Dietary Fiber 1.4g||5%|