Wednesday, May 26

{amish cookies} promised.

who are we kidding here, shortening and molasses. recipe for delish. i think i want to try butterscotch chips in these next time. though raisins were quite good. something about the sweetness of the chocolate, i just can't do it when there are oats in there. i've been eyeing this recipe for a while now and when Taylor brought home old fashioned oats rather than the quick oats i use to make my oatmeal, i knew how to use them.

crispy, chewy, dense, flavorful and fun to make! make.these.cookies. my 8th graders loved them, though there was no clear winner on the raisins vs. chocolate chip debate.

{amish cookies}
recipe and pics from foodie with family
  • 3/4 cup softened butter (6 ounces)
  • 3/4 cup coconut oil or shortening (6 ounces)
  • 2 cups granulated sugar (14 ounces by weight)
  • 1 large egg*
  • 1/3 cup molasses (3 1/2 ounces)
  • 2 teaspoons vanilla extract
  • 3- 1/2 cups all purpose flour (15 ounces by weight)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon baking soda (not a misprint!)
  • 1 Tablespoon baking powder (also not a misprint!)
  • 3 cups old-fashioned rolled oats
  • 1/2 cup buttermilk (Don’t forget, you can make your own!)
  • Optional: 1 -1/2 cups of any of the following ingredients: chocolate chips, nuts, raisins, coconut, chopped dates, dried cherries, or chocolate chunks.

Oven to 350
In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream together the butter, and coconut oil or shortening on low speed until they the sugar starts combining with the fat.  Turn the mixer to medium high speed and whip until the mixture is fluffy and the sugar is completely distributed.
Add the egg, molasses and vanilla extract to the butter and beat on medium speed until even.
In a separate bowl, use a whisk to combine the flour, salt, cinnamon, baking soda and powder, and the rolled oats.  Add this to the butter mixture along with the buttermilk and beat until thoroughly combined.  Stir in the optional goodies.
On a greased or parchment lined cookie sheet, drop generously rounded tablespoons of the cookie dough three inches apart. Form the cookie dough into balls.
Use a flat bottomed drinking glass dipped in sugar to gently flatten the cookie dough.
Bake for 10 minutes, or until the bottoms and edges of the cookies are lightly browned and the cookies are set. Allow cookies to rest on the cookie sheets for one minute before transferring to a cooling rack.  Store cooled cookies in an airtight container at room temperature.
I accidentally used two eggs. Didn't hurt. Probably made them better and denser. Who knows. The batch was huge! It made at least 4 dozen.