Oatmeal Cookies
Delicious, health-conscious cookies given to us at Jake's Memorial service in October 2005. He would have liked them.
Delicious, health-conscious cookies given to us at Jake's Memorial service in October 2005. He would have liked them.
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla
- 2 whole eggs
- 1/2 cup coconut
- 1/2 cup nuts chopped
- 1 teaspoon soda
- 1 cup oil (i use canola oil)
- 1 1/2 cups flour i use 1/2 (unbleached white and whole wheat)
- 3 cups oatmeal (i use whole grain old fashioned oats)
- 1 cup pecan chopped
- Carbohydrate 514.940483333333 g
- Cholesterol 124.08 mg
- Fat 124.228623333333 g
- Fiber 25.4995335077196 g
- Protein 34.8151733333333 g
- Saturated Fat 14.3889816666667 g
- Serving Size 1 1 Dozen (739g)
- Sodium 304.969333333333 mg
- Sugar 489.440949825614 g
- Trans Fat 6.34318400000002 g
- Calories 3199 calories
Step-by-step
- Stir with mixer the sugars and oil.
- Add vanilla, salt, and eggs.
- Once mixed well add the flour, soda, and baking powder.
- Add the oatmeal, cocnut, and nuts.
- Bake at 350 for 8-10 minutes on a greased cookie sheet.
Swapping half the unbleached white flour for whole wheat adds density and a nutty profile, though it demands thorough mixing to hydrate properly. A standard hand mixer struggles when three cups of old-fashioned oats and two kinds of nuts enter the bowl. Heavy-duty beaters or a wooden spoon and strong arm are required to incorporate the dense mass without burning out a light motor.
Canola oil provides a neutral base, but substituting melted coconut oil alters the final crispness and adds a distinct aroma. Measure the sugars precisely before beating them into the oil until the mixture appears smooth and thoroughly emulsified. This stage incorporates air needed for proper crumb structure before the chemical leaveners react.
Bake these drop cookies at 350 degrees Fahrenheit on a greased sheet for eight to ten minutes. Watch for golden edges and a set perimeter while the center remains slightly soft. Pull them from the oven immediately to prevent over-baking on the hot pan.
Whole-grain oats absorb moisture over time, changing the texture by day two. Store the cooled batch in an airtight container at room temperature for up to five days. Layer parchment paper between stacks to prevent sticking.
