Post by Mary Ann on Nov 9, 2006 11:05:45 GMT -5
This one, like the Essential Chocolate Chip Cookie, comes from the King Arthur Flour Cookie Companion, which I heartily recommend. And it is a righteous cookie. 
"This flat cookie has a lovely crisp edge, but bends before it breaks--- unlike crunchy cookies, which snap cleanly in two. Raisins both enhance the cookie's flavor, and add additonal moistness, and nuts lend their own distinct, toasty taste.
1/2 cup (one stick; 4 oz) unsalted butter
1/2 cup (3 1/4 oz) vegetable shortening (I *so* wouldn't do this; I'd do all butter. YICK: CRISCO YICK
)
1/2 cup (3 1/2 oz) granulated sugar
1 cup (8 oz) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 large egg
6 tablespoons (4 1/8 oz) light corn syrup
2 tablespoons milk (regular or low fat, not non-fat)
3 cups (10 1/2 oz) quick cooking oats (or old-fashioned oats pulsed in a food processor, to make smaller, thinner flakes)
1 1/2 cups (6 1/4 oz) unbleached all purpose flour
1 cup (5 1/4 oz) raisins
1 cup (4 oz) chopped pecans or walnuts
"Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets.
"In a large bowl, cream together the butter, shortening, sugars, extracts, spices, salt, and baking soda, beating until fairly smooth. beat in the egg, scraping the bowl, then beat in the corn syrup and the milk. Stir in the oats, flour, raisins, and nuts.
"Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for 11 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool."
"This flat cookie has a lovely crisp edge, but bends before it breaks--- unlike crunchy cookies, which snap cleanly in two. Raisins both enhance the cookie's flavor, and add additonal moistness, and nuts lend their own distinct, toasty taste.
1/2 cup (one stick; 4 oz) unsalted butter
1/2 cup (3 1/4 oz) vegetable shortening (I *so* wouldn't do this; I'd do all butter. YICK: CRISCO YICK
)1/2 cup (3 1/2 oz) granulated sugar
1 cup (8 oz) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 large egg
6 tablespoons (4 1/8 oz) light corn syrup
2 tablespoons milk (regular or low fat, not non-fat)
3 cups (10 1/2 oz) quick cooking oats (or old-fashioned oats pulsed in a food processor, to make smaller, thinner flakes)
1 1/2 cups (6 1/4 oz) unbleached all purpose flour
1 cup (5 1/4 oz) raisins
1 cup (4 oz) chopped pecans or walnuts
"Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets.
"In a large bowl, cream together the butter, shortening, sugars, extracts, spices, salt, and baking soda, beating until fairly smooth. beat in the egg, scraping the bowl, then beat in the corn syrup and the milk. Stir in the oats, flour, raisins, and nuts.
"Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for 11 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool."
