Crisco oatmeal cookies are a delightful treat that combine the classic taste of oatmeal with the buttery richness of Crisco shortening, resulting in a cookie that's crisp on the outside and chewy on the inside. This recipe will guide you through the steps to bake your own batch of these perfectly chewy treats, ensuring they are both a hit at any gathering and an absolute delight to your taste buds. Ingredients for Crisco Oatmeal Cookies:
- 1 cup Crisco all-vegetable shortening
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick-cooking or old-fashioned oats
- 1 cup raisins or chocolate chips (optional)
Preparing the Dough:
- Preheat Oven: Start by preheating your oven to 350°F (175°C).
- Shortening: In a large mixing bowl, cream together the Crisco shortening, brown sugar, and granulated sugar until light and fluffy. This can be done using an electric mixer or by hand.
- Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Add vanilla extract and mix well.
Mixing Dry Ingredients:
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just blended.
- Oats and Add-ins: Fold in the oats. If you're adding raisins or chocolate chips, do so now.
Shaping and Baking the Cookies:
- Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes or until the edges are just starting to brown. The centers will appear slightly undercooked, which is key to achieving that chewy texture.
- Cool: Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
📝 Note: For the chewiest results, do not overbake the cookies. They might look underdone but will continue to cook on the baking sheet.
- Room Temperature Ingredients: Use ingredients that are at room temperature for best results; this helps in achieving a smooth, well-blended dough.
- Chill the Dough: If you have time, chilling the dough for an hour or two can help control spreading and enhance flavor.
- Cookie Sheets: Use light-colored baking sheets to prevent over-browning of the cookies’ bottoms.
Making it Your Own:
You can vary the recipe by:
- Add nuts or dried fruits for more texture.
- Swap out half the flour with whole wheat flour for a heartier cookie.
- Include spices like cinnamon or nutmeg for a seasonal twist.
In the end, baking Crisco oatmeal cookies is not just about following a recipe; it’s about creating memories with each bite. The combination of Crisco’s unique texture with oatmeal’s natural heartiness results in cookies that are sure to please. Whether you’re enjoying them fresh from the oven or as a sweet afternoon treat, these oatmeal cookies are a testament to the joy of baking.
FAQs:
Can I use butter instead of Crisco for oatmeal cookies?
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Yes, you can use butter, but it will alter the texture. Crisco provides a softer, more cookie texture due to its high melting point, whereas butter makes cookies slightly crisper. Adjust the quantity accordingly: 1 cup of Crisco equals about 1 cup + 2 tablespoons of butter.
How do I store oatmeal cookies?
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Store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper, and they can last up to 3 months.
Why do some recipes call for old-fashioned oats versus quick oats?
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Old-fashioned oats will give your cookies a chewier texture, while quick oats, being finer, blend more into the dough, making it smoother. Both can be used, but the result will be different in terms of texture.
