Menu : Spicy Oatmeal Cookies
Ingredients
1. 1/2 cup shortening
2. 1 1/4 cups margarine
3. 1/2 cup sugar
4. 1 1/4 cup brown sugar
5. 1/4 teaspoon salt
6. 1 egg
7. 1 teaspoon vanilla
8. 1 teaspoon baking soda
9. 1 tablespoon cinnamon
10. 2 teaspoons baking powder
11. 250 grams raw oatmeal
12. 100 gram coarsely chopped cashew nuts
13. 1/2 cup cake flour
14. Chocolate chips for topping
Method of Preparation
Mix baking soda. baking powder, cinnamon, oatmeal, cashew nuts and cake flour together.
Beat the two kinds of sugar, salt, shortening and margarine until all the sugar dissolves (use medium speed of the electric beater).
Combine egg and vanilla into the sugar mixture. Combine th oatmeal and cashew nut mixture just until mixed. Refrigerate until retain the shape.
Form balls of about one heaping teaspoon. Place at 1 inch interval on a lightly greased baking sheet. Top with 3 chocolate chips. Let stand 10 minutes. Bake in 180 degrees Celsius oven 12-15 minutes. Remove from the baking sheet. Let cool before storing in a sealed container.
Secret tips
The oatmeal must be raw. If canned oatmeal is used, the cookies will be too dry and burnt. The shortening must be creamed with sugar before combining other ingredients. The mixture should not be over mixed. The cookies will be too flaky after baking. There should be 1 inch space between each ball of the mix on each row and place one alternately between rows to allow even heating.
1. 1/2 cup shortening
2. 1 1/4 cups margarine
3. 1/2 cup sugar
4. 1 1/4 cup brown sugar
5. 1/4 teaspoon salt
6. 1 egg
7. 1 teaspoon vanilla
8. 1 teaspoon baking soda
9. 1 tablespoon cinnamon
10. 2 teaspoons baking powder
11. 250 grams raw oatmeal
12. 100 gram coarsely chopped cashew nuts
13. 1/2 cup cake flour
14. Chocolate chips for topping
Method of Preparation
Mix baking soda. baking powder, cinnamon, oatmeal, cashew nuts and cake flour together.
Beat the two kinds of sugar, salt, shortening and margarine until all the sugar dissolves (use medium speed of the electric beater).
Combine egg and vanilla into the sugar mixture. Combine th oatmeal and cashew nut mixture just until mixed. Refrigerate until retain the shape.
Form balls of about one heaping teaspoon. Place at 1 inch interval on a lightly greased baking sheet. Top with 3 chocolate chips. Let stand 10 minutes. Bake in 180 degrees Celsius oven 12-15 minutes. Remove from the baking sheet. Let cool before storing in a sealed container.
Secret tips
The oatmeal must be raw. If canned oatmeal is used, the cookies will be too dry and burnt. The shortening must be creamed with sugar before combining other ingredients. The mixture should not be over mixed. The cookies will be too flaky after baking. There should be 1 inch space between each ball of the mix on each row and place one alternately between rows to allow even heating.