|Shakespeare Oatmeal Cookies|
I got this oatmeal cookie recipe waaaaay back in high school. A boy named Jeff in our church youth group brought these cookies to some event and they were awesome. Even back then, I asked for recipes of delicious food, and I've had this one on my trusty little favorite recipe ring for over twenty years. (Yikes, I'm old!) I have no idea where the name comes from, but that's what I have on the recipe card, so that's what I'm naming this post.
The thing I like about these cookies is that they're not your typical bland oatmeal cookie. The spices add a whole other dimension and the butter and brown sugar make it melt in your mouth. You still get the semi-healthy sense of eating oatmeal, but with an added kick. Good stuff.
In the picture at the bottom of this post, you'll see how I tried to use these cookies for ice cream sandwiches. Just a small scoop of soft vanilla between two cookies and some freezer time created an even tastier treat.
(*I've kicked this cookie recipe up another notch by adding candied orange zest. If you're interested in THAT, I have the recipe for Orange Spice Oatmeal Cookies here on this blog. Just click on the cookie name you just read.)
Shakespeare Oatmeal Cookies
Sift flour, salt, soda, & spices together. Stir in oats.
Cream butter, shortening, & sugars. Beat in eggs. Stir in dry ingredients and blend well. Refrigerate dough for at least two hours or overnight. (I don't recommend freezing this dough.)
Preheat oven to 350°. Form dough into walnut-sized balls and place on a parchment-lined cookie sheet. Bake at 350° for 10-13 minutes, or until puffed in the middle, and set around the edges. Allow cookies to cool on wire rack.