chewy oatmeal rounds

i can finally say that it feels like fall – and that makes me very happy! though i don’t get as generous a showing of fall foliage here in seattle as i did back on the east coast, there are some color changes. and the scent of the evening air — a mixture of wood-burning stoves and fresh, chilled air — is one of my all-time favorites scents! better than any perfume in the world. add the delicious smells of home-baked cookies to that mix, and it’s positively heaven!

to welcome true fall weather today, i’ve decided to bake another version of oatmeal cookies. these are hearty, due in part to the generous quantity of old-fashioned oats and the whole wheat flour. and though there are no nuts in this recipe, the cookie has a decidedly nutty flavor, probably because of the whole wheat flour.

these are best eaten the first day, but warm up nicely in the microwave to soften them up a bit on day two. pair them with a nice cup of cocoa, and i’d say you have a perfect duo to welcome fall!



chewy oatmeal rounds
ingredients:
1 cup light brown sugar, firmly packed
1 cup dark brown sugar, firmly packed
1/2 cup shortening (i use plain crisco)
1/2 cup unsalted butter, softened to room temperature
1 1/2 teaspoon vanilla
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour (or white whole wheat flour for a less nutty taste)
1 teaspoon baking powder
3 cups old-fashioned rolled oats (do not using quick cooking or instant)

instructions:
1. preheat oven to 350 degrees. line baking sheets with parchment paper.
2. cream both sugars, the shortening and the butter in your mixing bowl until fluffy, creamy and light.
3. add vanilla and eggs to sugar mixture until completely combined.
4. add both flours and the baking powder and mix just until combined.
5. by hand, stir in the oats.
6. refrigerate for approximately 30 minutes to give the sugar time to combine well in the dough.
7. drop dough by heaping tablespoonfuls, approximately 1 1/2″ apart on your prepared baking sheets.
8. bake for 12-14 minutes until cookies are set and golden brown. remove from oven.
9. let cookies sit on baking sheet for 5 minutes, then remove to wire rack to cool completely.
enjoy!
yield: approximately 28 cookies

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