Does Anyone Have An Oatmeal Cookie Recipe Using Liquid Shortening?
45 years ago, when I started having my children, there was an oatmeal cookie recipe on the back of an oatmeal box that used liquid shortening and water rather than solid shortening or butter/margarine. I vaguely remember the recipe after all these years but not well enough to recreate the quality I am wanting in the cookie.
Would there by chance be anyone out there who knows or has the recipe I am inquiring about?
Oatmeal Raisin Cookies
Yield: 36 cookies
2 eggs
1 cup brown sugar, packed
½ cup granulated sugar
1 cup cooking oil
1 tsp. vanilla
1 tsp. baking soda
1 tbsp. hot water
2 cups rolled oats
1½ cups all-purpose flour
1 tsp salt
1/2 cup raisins or other dried fruit such as blueberries, cranberries, (or chocolate chips) etc. if you desire.
Beat eggs in mixing bowl until frothy. Beat in both sugars. Add cooking oil and vanilla. Dissolve baking soda in hot water then stir in. Add oats, flour and salt. Stir well. Batter may be a little too soft. If so add a little flour to stiffen. Add any dried fruits at this time.
Drop by rounded teaspoons onto greased or parchment lined baking sheet, leaving room to spread.
Bake in 350* oven for about 8 minutes (or until lightly browned). Remove carefully to wire racks and cool (they will be soft when fresh from the oven).
Here’s one to use as a guideline
LOW-FAT, LOW-CHOLESTEROL OATMEAL DROP
COOKIES
1 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 T molasses
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. firmly packed light brown sugar
1 1/2 c. Quaker Oats
1/2 c. corn oil
1 egg, beaten
2 tbsp. water
1 tsp. vanilla
1/2 c. raisins
In a medium-size bowl, combine flour, baking powder, salt and cinnamon. Add sugar, stir in oats.
Make a well in the center; add oil, egg, water, vanilla and raisins. Stir vigorously until dry ingredients are moistened.
Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.
Bake in a preheated 350 degree oven for 13 to 15 minutes or until done. Remove cookies at once to wire rack to cool.
Yield: 2 1/2 to 3 dozen cookies.
Soft, tender, flavorful oatmeal cookie and healthy! A really good, non-sweet, oatmeal-raisin cookie.
References :
cooks.com
Oatmeal Raisin Cookies
Yield: 36 cookies
2 eggs
1 cup brown sugar, packed
½ cup granulated sugar
1 cup cooking oil
1 tsp. vanilla
1 tsp. baking soda
1 tbsp. hot water
2 cups rolled oats
1½ cups all-purpose flour
1 tsp salt
1/2 cup raisins or other dried fruit such as blueberries, cranberries, (or chocolate chips) etc. if you desire.
Beat eggs in mixing bowl until frothy. Beat in both sugars. Add cooking oil and vanilla. Dissolve baking soda in hot water then stir in. Add oats, flour and salt. Stir well. Batter may be a little too soft. If so add a little flour to stiffen. Add any dried fruits at this time.
Drop by rounded teaspoons onto greased or parchment lined baking sheet, leaving room to spread.
Bake in 350* oven for about 8 minutes (or until lightly browned). Remove carefully to wire racks and cool (they will be soft when fresh from the oven).
References :