Thursday, January 5, 2017

Sue's Oatmeal Cookies

When Phil, and later Aug, were going off to college I bought them each a copy of a book called, "The Kitchen Survival Guide" by Lora Brody. In it I found this recipe - it caught my eye because I had been searching for a cookie recipe that used oil instead of butter. I've made many changes to the original recipe but I am very grateful to Lora Brody for the base recipe. See the notes at the end for the holiday version!

3 c. flour - 1 whole wheat, 1 rye, 1 unbleached        
1 t. soda
1 t. salt
1 t. cinnamon
3 c. regular (old fashioned) oatmeal
1 c. brown sugar packed
¾ c. white sugar
1 c. canola (or vegetable) oil
1 T. molasses
2 eggs
⅓ c. evaporated milk (important - not regular milk)
1 t. vanilla
1 c. chopped dates
1 c. chopped walnuts

Preheat the oven to 375°. Line 2 cookie sheets with aluminum foil. Sift flour, soda, salt and cinnamon into the mixing bowl. Mix well. Mix in oatmeal and sugars. Make a well. Pour in the cup of oil, molasses*, eggs, evaporated milk, and vanilla. Mix until ingredients are almost combined. Add in the nuts and dates and mix well.
Drop by generous spoons (size of a walnut) onto the prepared sheets. Bake for 16 minutes or until golden brown.

NOTES: I use flat cookie sheets. *The molasses will come off the tablespoon beautifully if, when pouring the oil, you coat the tablespoon with it.
Be sure the oatmeal and flours are really level in the cup - don’t get too much of the dry ingredients. When you’re getting the dough on the sheet, have a cup of ice cold water ready to dip your hand in if you have trouble keeping the dough together and/or to slightly flatten the tops after you’ve dropped them.
CHRISTMAS TIME: (or all year, if you prefer)
Substitute coconut oil for half the oil. Substitute 3/4 c. whole cranberries (cut in half) and 1/4 c. coconut for the dates. Substitute 1/2 t. almond extract for 1/2 t. of the vanilla. Include the other 1/2 t. vanilla.