It’s not too early to start thinking about the Holiday’s and cooking/ baking. Most grocery stores have major sales of everything you will need on a weekly basis, so the time to stock up is now…especially if you will be doing a lot of baking. Most cookies can be made way ahead of time and frozen for later use ( unless you have a cookie monster residing with you ). The following oatmeal macaroons recipe is not only easy, but freezes well in an airtight container. Try a batch this weekend….you might just add them to your Holiday baking list!
You will need:
Large cookie sheet
cooking spray ( generic works great )
1 cup shortening ( I use Crisco )
1 cup brown sugar
1 cup granulated sugar
1 tsp vanilla
2 eggs, unbeaten
1-1/4 cup flour
1 tsp soda
½ tsp salt
½ tsp cinnamon
3 cups quick-cooking oatmeal
½ cup walnuts ( substitute pecans )
Preheat oven to 350*
Lightly spray cookie sheet with Pam or generic spray
Cream shortening, brown sugar and granulated sugar, vanilla and eggs in large bowl.
Stir together flour, soda, salt, cinnamon in small bowl and add to batter. Slowly add the 3 cups of oatmeal and nuts.
Drop spoonful of dough on cookie sheet. Bake 12-15 minutes at 350*
Tip: Don’t be afraid to experiment with these. If you have leftover chocolate chips, or butterscotch chips, toss them in the batter!