The ingredients are, most likely already in your pantry-- brown sugar, white sugar, all-purpose flour, butter, eggs, vanilla and Quick Oats. Old-Fashioned Oats don't work as well with this recipe. I'm speaking from experience. TIP: The reason my eggs are soaking in hot water, is to bring them to room temperature. Whenever I bake, I find I get much better results when my butter and eggs aren't ice cold, from the fridge.
This shortening is a little harder to work with, by the way. Pun intended.
First step is to cream the butter/shortening (or all shortening, if you wish), with the sugar. This took about 3 minutes to become really creamy. The eggs are added, one at a time. Now, it's time to add vanilla. I added one more ingredient-- "Buttery Sweet Dough Emulsion" is a product that I used to make "Perfect Pound Cake". I read that this extract/emulsion is great for cookies, so I added a scant teaspoon. (This later, proved to work beautifully. I love this stuff!)
GADGET TIP: I have an assortment of scoops. These make cookie baking so much easier. This one is about 2" wide. I have a smaller one, but I tend to grab this size the most.
Silpat mats, but lately I find that I prefer parchment paper. Either way, they make life a whole lot easier-- especially with clean up. These go into 350F for about 11-13 minutes. You want them to look golden, but a little gooey in the very middle is fine-- if you like chewy. Otherwise, add another minute or two, to the baking time.
It's hard to resist, but you need to let these cook for a minimum of five minutes. Otherwise, they can fall apart. These are so delicious-- the flavor of the cinnamon and nutmeg work in harmony. They don't overpower the cookie, but give it a special "mmmmmmmmmm" factor.
All I can say is, "yummy!" If you don't like nutmeg, that's a shame. I didn't, at one time. The nutmeg, I think, is what makes the overall flavor so incredibly good. I stored half of the plain dough in a bucket and put it into the refrigerator. Now, let's get creative and make these my way! One version I like is to add raisins, sometimes chocolate chips, and walnuts. My son hates these ingredients. As for me, I'm a big fan of pecans. Caramel or butterscotch makes me weak at the knees. Here I go:
I hoard baking chips. I don't know why, but I can't resist buying different flavors. I decided to experiment with butterscotch morsels. I added about 1 cup of morsels (half a bag, for a double recipe) and about one cup of chopped pecans. My pulse rate was going up, in anticipation...
I wasn't kidding! These cookies are fool-proof, if you follow the directions. They smell amazing!
This cookie fell apart, because I didn't let it quite cool enough. I call these "mine"!
Can you see the butterscotch bits?
I'm telling you the truth... these rock my world. They really do.
These will be in my lunch box tomorrow-- guaranteed.The beauty is, I have a lot of unbaked dough. I like to scoop out cookie-size dough, freeze them, and then store them in the freezer. That way, I can bake just enough cookies, at a time, without the temptation of eating them all. The dough is plain, so I can add any combo of extras that I want. Next time, raisins!