Soft and Chewy Oatmeal Cookies
These soft and chewy oatmeal cookies have a wonderful flavor and uniform color; made with honey, and baked in a slow oven they win compliments every time. Soft and chewy oatmeal cookies like these will help satisfy a craving for chocolate as well as the need for a good old-fashioned oatmeal cookie. This recipe works well with either cake flour or all-purpose flour. When substituting simply sift the all-purpose flour 3 times and then take out 2 tablespoons for each cup used in the recipe.
For great results, follow these simple steps:
1- Heat the oven
2- Arrange all ingredients
3- Prepare cookie sheet (grease)
4- Sift flour and measure immediately; pile lightly in to measuring cup, level with straight edge of knife, refrain from shaking or tapping the cup, since flour particles pack readily.
5- Measure other dry ingredients, add to flour and sift again.
6- Cream shortening in a bowl; do this by whipping until very soft and fluffy. Never melt the shortening as this injures the texture and flavor of the cookie. Shortening creams between 70 and 80 degrees.
7- Add sugar gradually and beat well with each addition. The mixture should have a fluffy appearance when thoroughly creamed. You do not need to sift granulated sugar.
8- Cream the eggs into the sugar and shortening mixture.
9- Add dry ingredients to creamed mixture, and mix.
Here is the recipe:
Honey Chocolate Oatmeal Cookies
2 1/2 cups cake flour
1-teaspoon baking powder
1 1/4 cups honey
2 eggs, beaten
2 ounces chocolate, melted
1 1/2 cups rolled oats
1 1/2 cup nuts or coconut
Sift flour, baking powder, soda, salt and cinnamon together. Cream the shortening and honey together. Add the beaten eggs, melted chocolate, and rolled oats. Mix these ingredients thoroughly. Add the sifted dry ingredients and the nuts or coconut. Drop dough from a teaspoon onto a greased cookie sheet and then bake in a slow oven at 325 degrees for 20 minutes. This recipe makes 5 1/2 dozen delicious soft and chewy oatmeal cookies.