Fantastic Bake Along – Grandma’s oatmeal cookies

Posted on by crochet,knit&more

So this month I joined again Tracy’s Fantastic Bake Along. This time the recipe came from Kate@Life, Tea and Everything .

I’m not big on baking cookies, but this recipe seemed quite simple and straightforward:

Grandma Thompson’s Oatmeal Chocolate Chip Cookies

1 cup shortening
3/4 cup firmly packed brown sugar
1/4 cup white sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup boiling water
2 cups rolled oats
1/2 cup chopped nuts
6 oz chocolate chips

Important: Follow recipe closely as results depend greatly on order of addition of ingredients!

Preheat oven to 350 F.

Beat shortening, sugars, and vanilla until light and fluffy. Add flour and salt. Mix well. Dissolve baking soda in boiling water. Add to flour mixture. Stir in rolled oats, nuts, and chocolate chips.

Drop from teaspoon onto ungreased cookie sheet, 2 inches apart. Flatten with fork dipped in cold water.

Bake 10-12 minutes. Makes approximately 7 dozen.

Well my main problem is the shortening. It is impossible to find it in supermarket, and I had no time to go to special store to get it.

Normally, I use butter for baking, but this time I did buy a margarine, that said it’s for baking cakes and cookies… All cookies I baked until now came out of the oven flat, but with this special margarine, I had high hopes…

I followed the recipe almost exactly, except for nuts. I didn’t add any, simply because I forgot to buy them.

I lined the soon-to-be cookies nicely on the tray

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And baked them for 10 minutes. The whole kitchen smelled amazingly sweet and I couldn’t wait for them to be ready.

Well I was bit dissapointed when I opened the oven and this came out of it:

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So not even special cookie margarine helped prevent for my cookies to run out all direction… But it was not a total disaster, and they still tasted amazingly good. They just didn’t looked exactly as they were suppose to…

Never mind that, they will get eaten either way.

So this was a fun bake along, and I cannot wait to do another one next month 😊

 

10 thoughts on “Fantastic Bake Along – Grandma’s oatmeal cookies”

  2. I’m sorry they didn’t turn out exactly how they were supposed to, but I have had this happen, and they still taste just as good! I hope you enjoy them, and give the recipe a try another time!

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  3. Pingback: Fantastic Bake Along – Oatmeal Chocolate Chip Cookies – Life, Tea, and Everything

  4. Any cookie flat or fat is a good cookie!! I use the butter flavored Crisco baking sticks. A simple trick I use to keep the cookie from spreading out when they are baking is to roll the dough into balls like a meatball and chill it in the fridge for at least an hour before baking. 😀

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    1. cookies are long eaten 😀 i already tried freezing the cookie dough before baking, and it helped a little, but i normally use real butter, which has a low melting point. I think shortening is the key, to keep the shape… also my American friend says, if she bakes cookies here, she always adds more flour. Might try that too 😊

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