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 This batch was left in rounded scoopfuls, yielding round plump cookies (photo/caption by Salad Foodie) |
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This is an original recipe. I was making them, years ago, because my children wanted a "loaded" oatmeal cookie that was good, soft and plump. Now my grand children like them and I thought I would pass it on so others can enjoy them. They are easy to prepare and delicious.
Chef J. Gino Genovesi
Ingredientes
- 1 cup brown sugar
- 1 cup sugar
- 1 cup butter ( shortening)
- 1/4 cup water or 6 oz yogurt ( I always use yogurt, lemon or mango flavor)
- 3 large eggs
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 cups oats
- 2-3 cups flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp.allspice ( or cinnamon)
- 1 cup raisin
- 1 cup chocolate chips
- 3/4 cup chopped walnuts or pecans
Direcciones
- 1. Using a mixer, cream together brown sugar, sugar, butter, yogurt, eggs and lemon juice.
- 2. In a separate bowl, combine the flour, oats, salt, baking powder and baking soda. Add slowly in the mixer, beat until smooth.
- 3. Also add the raisins, chocolate chips and chopped nuts.
- 4. Cover and refrigerate for an hour or so This makes the dough manageable.
- 5. Scoop dough using a 2 inch scoop ( about a walnut size):
- 6. Place each scoop on an un-greased cookie sheet, leaving adequate spaces between.( by using a scoop the cookies will remain round and plump)
- 7 Bake at 350 degrees for about 15 to 20 minutes, or when you note some browning around the edges.
- 8. Remove from oven and cool on cooling racks or waxed paper.
- To freeze, place in storage container in layers separated by waxed paper.
- Yield: About 3 1/2 dz.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 40 servings | |
| Calories 187 | |
| Calories from Fat 66 | 35% |
| Total Fat 7.5g | 9% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 105mg | 4% |
| Potassium 107mg | 3% |
| Total Carbs 27.49g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 15.03g | 10% |
| Protein 3.24g | 5% |
Menus and Pairings
Va Bien Con: holiday meals, soft drinks
Evaluaciones
10 de Diciembre de 2013
I love oatmeal cookies! First, I like that you used allspice in place of the cinnamon. Second, I find it interesting that you use yogurt. I use applesauce in mine, which produces a chewy cookie. I can see how adding yogurt help create a tender cookie instead. I look forward to trying this. Last, when baking I found using yogurt is a great replacement for buttermilk. I'm not a fan of it, neither am I of soured milk.2 replies
13 de Diciembre de 2013
I need to try these. Mine are crispy sweet with also Butterscotch chips.Yo he cocinado/probado esta receta1 person likes this review
16 de Diciembre de 2013
Yes, they were "good, soft and plump." I made 1/3 of a batch to try these out and even though I subbed brown sugar blend to cut the carbs and calories, they were very good. I was not sure though if you meant lemon juice or lemon extract? (I used lemon juice.) I used a standard ice cream scoop (1/8 cup measure) and the first batch baked round and plump (first photo); then I flattened the next ones down as I usually prefer (2nd photo.) There wasn't any significant difference other than a minute or two less bake time for the flatter ones, which were also soft like the plump ones. I might increase the cinnamon or allspice next time. And by the way, 1/3 recipe with cookies scaled at 1/8 cup standard ice cream scoop yielded 24 cookies; had I made the whole recipe there would have been 72!1 replyYo he cocinado/probado esta recetaEsta es una variación1 person likes this review
17 de Diciembre de 2013
Shalina, One thing about using yogurt, it leaves cookies soft and easy chewing. The kids love them and also they are getting a good supply of oatmeal. Try putting sugar frosting drizzle on top. Thanks for the comment. Chef J. GinoYo he cocinado/probado esta receta
08 de Febrero de 2014
I made these cookies today for the logging crew that I feed. They all loved them! This is a keeper recipe.Yo he cocinado/probado esta receta
Comentarios
- 12 de Junio de 2014Salad. I use lemon extract but lemon juice works just as well. Glad you enjoy this recipe. J. Gino Genovesi
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