I had posted that I wanted to try the Crispy Oatmeal Cookies from The Los Angeles Times and The Back to School Raspberry Chocolate Bars from The Fayetteville Flyer. Well, here's the recipe for the oatmeal cookies. They're the kind that are made with 100% shortening and cut from a log of dough.
The Crispy Oatmeal Cookies from The Los Angeles Times are pretty much the same as my friend Holly's mom's all shortening oatmeal cookie recipe which I've adored since Holly made them one Christmas back in the early 2000s. What I liked about the LA Times/Pioneer Woman Cooks version is how Ree rolled them into logs and kept them in the freeze at all times for her kids.
How to Get Oatmeal Cookies Crisp Through and Through
It can sometimes be challenging to make really crisp oatmeal cookies - the kind that snap when you break them in half and stay crunchy even after sitting out. Most cookies like the ones here are crisp at the edges but soft in the center. But this recipe can be adjusted so that the cookies are actually crisp. Here are some tips.
Pack the Sugar Tightly and Use Light Brown instead of Dark
The molasses in the brown sugar pulls in moisture, which is great if you want a soft cookie, but not if you're after crispiness. Stick with light brown sugar for more snappiness. If the cookies are still too soft, you can adjust the ratios and use slightly more granulated than brown. But who wants to lose the flavor of that brown sugar??? Not me.
Stick With Shortening
More butter means more spread, which can sometimes lead to a thinner, chewier center. If you want to use butter, use half butter and half shortening. Traditionally, these cookies have been made with 100% shortening and are still very flavorful thanks to all the brown sugar. You can also add spices to liven things up.
Keep That Dough Dry
Too much liquid (hello, eggs and vanilla) can work against you. If your dough seems extra wet, add a little more flour or oats to absorb the moisture. You want a drier, slightly crumbly dough that holds its shape.
Flatten Before Baking and Bring to Room Temperature
Cutting these off the log means these will automatically be flat, even, rounds. This helps them bake evenly. I have found that letting the dough come to room temperature also helps them bake evenly crispy throughout.
Bake Low and Slow
Holly's Mom, Ree and The LA Times all say to bake these at 350F, but a lower oven temperature—around 325°F—lets the cookies dry out while baking instead of just browning on the outside. Let them go a little longer than usual (but keep an eye on them!), and they’ll crisp up beautifully.
Original Links
Crispy Oatmeal Cookies from The Los Angeles Times accompanied by a very nice article about the Pioneer Woman
Back to School Raspberry Chocolate Bars from the Fayetteville Flyer -- Unique. They have raspberry preserves, chocolate and fresh raspberries.I still have not tried the Back to School Raspberry Chocolate Bars, but they're obviously fantastic. Anything with raspberries, oats and chocolate chips has to be.
Recipe
Crispy Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup shortening (190 grams)
- 1 cup light or dark brown sugar, tightly packed (220 grams)
- 1 cup white sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- ½ cup toasted pecans, finely chopped
Instructions
- Preheat the oven to 350 degrees F.
- Roast your pecans and chop them if you haven't already.
- Mix together the flour, baking soda, and salt. Set aside.
- In a mixing bowl, beat the shortening and sugar until combined.
- In a separate bowl, whisk together the eggs and vanilla. With the mixer going, gradually beat in the egg mixture until combined.
- Add the flour mixture and stir until blended. Stir in the oats and nuts.
- Divide the dough into four parts and roll each part into a log 1 ½ inches in diameter. Wrap plastic wrap or wax paper tightly around the logs. Chill until ready to use.
- To bake, heat the oven to 350 degrees. Unwrap the dough and slice into rounds approximately one-half-inch thick. For cookies that are crispy through and through, let the frozen dough come to room temperature. You can also bake them from frozen, but the centers might not be as crisp.
- Space the rounds 2 ½ inches apart on a parchment lined or ungreased baking sheet and bake until light golden brown, about 10 minutes. Using a spatula, remove the cookies from the sheet immediately. Cool the cookies on a rack.
HeartofGlass says
I'm still recovering from reading that pound cake recipe. 1 pound of shortening?
1 pound cream cheese? 8 ounces of butter? 4 pounds of sugar in the butter cream alone, plus shortening and olive oil in the cake (presumably for the heart-healthy, flu fighting effects).
I would love to see that made, but I'm not sure anyone but channel swimmers, Michael Phelps, and Arctic explorers should consume it.
I've never seen a recipe with soured milk before--those butterscotch cookies look interesting as well.
Those recipes were really interesting, thanks Anna! And ditto with raspberries--I also have some moldering in the refrigerator. Those berries go bad faster than a class of teenage boys with a substitute teacher! For some reason, the raspberries bars remind me of cereal bars I used to eat as a child (maybe from a local bakery or something) I haven't had in a bazillion years.
BigSis says
Tired of brownies? Never!!
Therese B. says
One of each please! Yum!
Rebecca says
How could anyone be tired of brownies? 🙂
sheri says
yum.
i made theses yesterday thought you would like them
http://bunsinmyoven.com/2009/09/13/no-bake-chocolate-peanut-butter-oatmeal-bars/
easy, yummy and vaguely good for you, I added cinnamon because it is good for you, in my head, it helps negate some of the sugar-butter hit
Amy says
The orange blossom cake itself sounds right up my alley! But somehow buttercream on pound, bundt or tube cake always seems wrong to me. If you end up trying it, I'll be curious to get your reaction.
sherri says
They do sound tempting.
VeggieGirl says
OOOOH start with the butterscotch ones, please 🙂
Megan says
Craving brownies? Hmmmm - I know just how you feel........