Yields: 45 cookies; Baking temperature: 375F; Baking time: 11 minutes
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (3 1/4 ounces) vegetable shortening
1/2 cup (3 1/2 ounces) granulated sugar
1 cup (8 ounces) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 large egg
6 tablespoons (4 1/8 ounces) light corn syrup
2 tablespoons (1 ounce) milk (regular or low fat, no nonfat)
3 cups (10 1/2 ounces) quick-cooking oats (or old-fashioned rolled oats pulsed in a food processor, to make smaller, thinner flakes)
1 1/2 cups (6 1/4 ounces) raisins
1 cup (4 ounces) chopped pecans or walnuts
- Preheat the oven to 375F. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, cream together the butter, shortening, sugars, extracts, spices, salt, and baking soda, beating until fairly smooth. Beat in the egg, scarping the bowl, then beat in the corn syrup and milk. Stir in the oats, flour, raisins, and nuts.
- Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookie for 11 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool.
1 comment:
Try this recipe only when you have plenty of time and patience!
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