Thursday, May 20, 2010
When it comes to oatmeal cookies many people place themselves in one of two distinct camps: They hate oatmeal cookies or they love oatmeal cookies. I think I know the reason why. Oatmeal cookies for some strange reason are often acquainted with raisins. And if you're like me there is one place you believe raisins should never be found - in baked goods. That's why I've never found a store-baked oatmeal cookie that I enjoy. They're always chewy and full of raisins! Eee-yuck.
But that's where my issues end. Because I do love oatmeal cookies, as long as they're crisp and full of nuts and maybe even have a little bit of chocolate in them. That's why this is quite possibly the perfect oatmeal cookie for people like me. These crunchy little bites of sweetness are pop-able, as in you can grab a handful at a time and pop them into your mouth as you go along. They're flavorful, thanks to a bit of cinnamon and molasses. And they're crunchy, too, thanks to a mix of butter and shortening. Plus, their sugary, sandy texture may just transport you to another place - the beach, anyone? Perhaps that's why they're called Cape Cod Cookies.
For us they're the perfect dessert to get us in the Memorial Day Weekend at the Beach mode. One more week, folks! We can do it! And if we struggle? Well, another handful of these babies might just give us the fuel we need to make it to the end of the week.
Cape Cod Cookies
Adapted from Allrecipes
Okay, I admit it. The original recipe did in fact call for raisins, but obviously I left them out. Also, I have to say that I have never in my life mixed cookie dough this way, and I had my doubts that it would work, but it did in fact come together.
1.5 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups quick-cooking oats
1/2 cup white sugar
1/2 cup brown sugar
1 cup semisweet chocolate chips
1/2 cup shortening, melted
1/2 cup unsalted butter, melted
1 egg, beaten
1/4 cup milk
1 tablespoon molasses
1. Preheat oven to 400 degrees. Line two cookie sheets with parchment paper.
2. In a large bowl, whisk flour, cinnamon, baking soda and salt. Add remaining ingredients and stir well.
3. Drop by by rounded teaspoon-fulls onto cookie sheets, about 1.5 inches apart.
4. Bake about 12 minutes, or until cookies are brown around the edges. Cool on cookie sheets for a couple of minutes before moving to wire racks. Once completely cool, store in an airtight container.
You may also enjoy:
Thick and Chewy Oatmeal Cookies
Chocolate Oatmeal Chippers
Oatmeal Peanut Butter Cookies
White-Chocolate-Chip Oatmeal Cookies