Thursday, February 11, 2010

Gooseberry Patch Oatmeal icebox cookies

Looking for a good cookie other than your standard chocolate chip? The other item I brought to the Superbowl party this year was Gooseberry Patch's Oatmeal Icebox Cookies and they were scrumptious! I made only one small change to this recipe, based on my personal preference, but I can't wait to try them again with some new variations.

1 c. shortening
1 c. sugar
1 c. packed brown sugar
2 eggs
1 t. vanilla (instead of vanilla, I used 2 tsp. almond extract - YUM!)
1 1/2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1/2 t. cinnamon
3 c. quick-cooking oats, uncooked
1/2 c. chopped pecans

Beat together shortening and sugars until fluffy. Add the eggs and almond, beating well. Set aside. Mix flour, baking soda, salt and cinnamon (I sifted it). Stir flour mixture into shortening mixture, mixing well. Stir in oats and nuts. Shape into 3 long rolls about 2 inches in diameter - wrap in wax paper and put in fridge for 2 hours, up to 3 days. Remove, slice dough about 1/4in. thick and bake at 350 degrees for 9-10 minutes. DELICIOUS!!

Other variation ideas:
Walnuts, peanuts, pistachios, or almonds instead of pecans
Mini chocolate chips
Butterscotch chips

Just remember that you might have to adjust your wet ingredients if you add in a lot of new variations. The dough should be moist, but not wet.

Thanks Gooseberry Patch for such wonderful recipes!

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