Tuesday, February 9, 2010

Amish Oatmeal Cookies Recipe

I heard on the news last night that someone in Washington D.C. coined the phrase "Snow-pocolypse", referring to the huge amount (something like 32") of snow that they had dumped on them three days ago. We "only " got 14" here, but it started snowing again early this AM, and isn't supposed to stop until sometime tomorrow, so we currently have about 16" on the deck outside the kitchen door. Puts me in the baking mood. Hubby said he wanted Oatmeal Cookies, so I am baking these for him. The recipe came from a friend, and they are absolutely delish. Good for sharing!

Amish Oatmeal Cookies
Makes 6 Dozen (or more)

2 1/4 cups all purpose flour
3/4 t. salt
1 1/2 t. baking powder
1 1/2 t. baking soda
3/4 cup vegetable shortening
3/4 cup butter
3 cups light brown sugar, packed
3 eggs, lightly beaten
1/2 t. vanilla extract 4 1/2 cups old fashioned oats
Powdered sugar for rolling

Sift together the flour, salt, soda & baking powder in a small bowl; set aside. In a mixer bowl, cream the vegetable shortening, butter and brown sugar until light and fluffy. Add beaten eggs and vanilla and mix just until incorporated. Add the sifted dry ingredients and oatmeal, and either stir in by hand, or cover your mixer with a clean kitchen towel and beat just until incorporated. Chill for at least 1 hour.
 Preheat oven to 350° F. Scoop out tablespoonfuls of dough, shape into 1" balls, and roll in powdered sugar. Place 2" apart (they spread) on greased cookie sheets and flatten slightly with the bottom of a glass dipped in powdered sugar. Bake for 12 minutes. Cool on the cookie sheets.



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