When I first tasted
the cinnamon mixed in with chocolate chip–oatmeal cookies, I was sold. Jane
Medina adapted a basic recipe to create these great cookies, and I’ve made a
couple of other adjustments since. As a matter of fact, I liked the cookies so
much that I included in recipe in The Kirby House Cookbook, and often made them for catered events.
Sugar & Spiced
Chocolate Chip Cookies Yield: about
5 dozen cookies
1¼ cup packed brown sugar
½ cup shortening (Crisco®)
½ cup butter, softened
½ cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2½ cups uncooked, quick-cooking or old-fashioned oats
1 cup coarsely chopped nuts, optional (Jane uses toasted
pecans)
12 -ounce package semi-sweet chocolate chips
1. Preheat
oven to 375°.
2. In
large mixing bowl, combine brown sugar, shortening, butter and granulated
sugar. Beat at medium speed of electric
mixer until light and fluffy.
Combining the sugars and fats called for in the recipe. |
3. Add
eggs, milk and vanilla. Beat at medium speed until well blended.
4. Add
flour, baking soda, salt and cinnamon. Beat at low speed until soft dough
forms.
5. Stir
in oats, nuts and chocolate chips. Dough can be chilled now, or immediately go on to step # 6.
I did chill the dough for about an hour before forming it into cookies. |
6. Use
a cookie scoop or teaspoon to dip out a ball of dough. Place balls about 2” apart
on ungreased cookie sheets. Bake about 8 minutes.
7. Let
cool for 1 minute before removing from cookie sheets. Cool completely before
storing.
Baked cookies have cooled and are ready to remove from the sheet. I did use a silicon liner in the sheet pan. |
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