Crisp Oatmeal Cookies
Recipe By: S. Hynek
Serving Size : 24
1/2 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup mini semi-sweet
chocolate chips (optional)
1/2 cup flaked coconut (optional)
Preheat oven to 350 degrees F (180 degrees C).
Cream together the shortening and the sugars. Mix in the egg and vanilla and mix well.
Stir in dry ingredients to mixture, stirring until well blended. Mix in oatmeal. Add in coconut and chocolate chips, if desired.
Roll dough into small balls and put on greased cookies sheet. Bake for 12 minutes or until lightly browned.
I found that 1/2 cup of white sugar was a bit too sweet: next time I'd use 1/3 of a cup there, and increase the oatmeal to a full cup. I used butter-flavored shortening. The cookies spread a lot. If you make the recipe, make balls no bigger than what you'd get from a small melon baller, seriously, or you'll end up with one giant cookie blob.
As a side note, I feel that some of the points in this essay (found through MeFi), Shop Class as Soulcraft relate to cooking a bit. A lot of people have no interest in how their food works, how it gets to their table, how it is prepared ... anything. Out of the freezer and into the microwave, and they're good to go.
Convenience foods have their place in our fast-paced society, but there's actual chemistry and physical science involved in cooking. I'm glad that Alton Brown and others like him are dedicated to communicating that it doesn't all magically come out of a box.