it’s chilly here now…chilly mornings make me want to hunker down and slow cook, bake and buy crisco.
yeah i just said that…i bought crisco.
i don’t know, maybe it’s the cookbook i picked up in vermont. maybe it’s the friend who keeps telling me “there is nothing about crisco that is wrong, especially since it makes perfect pie crust” you know i’m not making my own pie crust right?. and then there is the cookies, these goldfish treats my kids love and of course fried chicken (did you see the help?).
i buy it in sticks…the big tub freaks me out. i can’t believe i am writing a post about crisco.
i’ll tell you a secret, sometimes i use it when i make pancakes. shiver…i can’t believe i just told you that.
so when i came across this recipe in the king arthur baker’s companion i folded over the page and headed out to buy more crisco…
chewy, sweet, easy to make and oh my gosh…my kids are in love.
they remind me of a really good granola bar. i’ve been packing them in lunches. tossing to them for late afternoon snacks and even delivered some to my friend in town.
i can’t help myself. i had to share. cause i love them. i do. i love them.
chewy oatmeal cookies (with raisins and chocolate chips) adapted from the king arthur baker companion
- 2 1/4 cups flour
- 1 tsp baking powder
- pinch of sea salt
- 1 1/2 tsp cinnamon
- 1/2 cup crisco
- 4 tbl room temperature butter
- 2 tbl canola oil
- 2 1/4 cups dark brown sugar
- 2 eggs
- 1/2 cup french vanilla yogurt
- 2 tsp vanilla extract
- 3 cups oats
- handful of raisins
- handful of chocolate chips
to prep: pre-heat your oven to 350 and line 2 cookie sheets with parchment paper. set up your mixer.
- to a bowl, add flour, baking powder, salt and cinnamon.
- in your mixing bowl combine: crisco, butter, oil and brown sugar. mix on low speed until creamed.
- add eggs, and beat mixture. then add yogurt and vanilla. keep mixing.
- on a low speed, slowly add flour mixture. when combined, slowly and carefully add in oats. mix till combined.
- by hand, mix in raisins and chocolate chips.
- using a tbl, place a dollop of cookie dough on your already pre-lined cookie sheets. I set them 3 across 4 down, i have a large cookie sheet. bake cookies for 12-14 minutes.
- let cool and then eat.
these cookies, unlike most cookies will be light tan, not brown. according to the original recipe, light tan cookies produce chewy cookies, brownish cookies produce crispy cookies. you want these chewy.