09 December 2009

Doomsday cookies

Number 41 ... we made these to go in a Christmas box sent to Adam's brother in Iraq. I overcooked them a bit because they were pretty hard at first, but they got better after they'd been in the cookie jar with other cookies for a day or two.

The recipe is in the book Chicken Soup for the Soul Cookbook, and called "doomsday cookies" because the story that goes with it says that the author's mom said that she would make enough "to last until Doomsday."

1 1/4 cup canola oil
1 3/4 brown sugar, packed firmly
1 egg
1 tsp vanilla
1 cup flour (the recipe says whole wheat, I used white)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
chocolate chips
chopped pecans or walnuts (I used pecans)
3 cups rolled oats oatmeal

Cream together oil, brown sugar, and egg
Add vanilla, then flour, salt, soda, and powder.

Add chocolate chips and pecans.

Add oatmeal - the recipe calls for 3 cups. I added one at a time and mixed as I went, and stopped at 2 cups. I think they'd be WAY too dry with that 3rd cup. If necessary, add a little bit of water to moisten after the oatmeal is added.

Spray a cookie sheet with no-stick spray, and drop batter in mounds - I used a large soup spoon for this. They'll spread to be pretty flat so leave some room between them.

Bake at 350 for 10 to 13 minutes. Do NOT leave them in the oven past 13 minutes, even if they seem like they're not done. Any longer will strip what's left of the moisture, and you'll have nothing but crumbs when you try to move them to a cooling rack with a spatula. Yes, I learned that the hard way.

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