Sunday, October 2, 2011

Shakespeare Oatmeal Cookies

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

  • 3/4 cup butter
  • 1/4 cup vegetable shortening
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs

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.

Makes about 4 1/2 to 5 dozen cookies.
Oatmeal cookies with vanilla ice cream

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