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Categories:
oats buttermilk brown sugar vegetable shortening baking powder baking soda ground cinnamon ground nutmeg salt eggs vanilla flour dates walnuts raisins powdered sugar vanilla
Viewed: 71 - Published at: 7 years agoIngredients
- 1 1/2 cups old fashioned oats
- 1/3 cup buttermilk or 1/3 cup sour milk
- 2 cups firmly packed brown sugar
- 3/4 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup chopped pitted dates (optional)
- 1 cup chopped walnuts (optional) or 1 cup pecans (optional)
- 1 cup raisins (optional)
- 1 cup sifted powdered sugar (ICING ONLY)
- 1/4 teaspoon vanilla extract (ICING ONLY)
- 2 -4 tablespoons milk (ICING ONLY)
Method
- Spread the oats in a shallow baking pan. Bake in a 375*F (190*C) oven about 10 minutes or until lightly toasted, stirring occasionally.
- Place toasted oats in a small bowl. Stir in buttermilk or sour milk and let stand a few minutes.
- In a medium mixing bowl beat together the brown sugar and shortening with an electric mixer on medium to high speed until combined.
- Add the baking powder, baking soda, cinnamon, nutmeg, and salt; beat until combined.
- Beat in the eggs and vanilla. Beat in the oat mixture. Stir in the flour until just mixed.
- Fold in the dates, raisins and nuts. (OPTIONAL).
- Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookie sheet.
- Bake in a 375*F (190*C) oven about 10 minutes or until edges are golden brown.
- Transfer cookies to a wire rack to cool completely.
- Drizzle in a decorative manner with the Powdered Sugar Icing, if desired.
- POWDER SUGAR ICING RECIPE.
- In a small bowl combine powdered sugar and vanilla extract. Stir in enough milk to make an icing of drizzling consistency.
