Oatmeal Cookies

from the former inn's recipe archive:
The Famous & Much-Loved Dairy Hollow House Oatmeal Cookies


Back in the inn days, we used to have a giant cookie awaiting guests at check-in, with another provided each day. The type of cookie varied day to day, but in cold weather, was always served with a carafe of hot cinnamon-laced cider and in summer, a frosted pitcher of Iced Herbal Cooler. Many guests thought we saved the best cookie variety for last --- a substantial, delicious giant oatmeal cookie, one per guest, bagged up and given at check-out, offering something good to nibble on, on the way home.

Though the inn is no more, this recipe ( an adaptation of one which appeared in Betty Crocker's Red Spoon Collection Cookbook) lives on. Please also see Crescent's Variation (Orange-Apricot Oatmeal Cookies), which follows.

Ingredients:


1. Preheat oven to 375 degrees.

2. Cream together sugars, butter, and shortening, then beat in eggs and vanilla. Combine soda, cinnamon, baking powder, salt, oatmeal, and flour. Stir all but 1 cup of this mixture into creamed sugar-egg mix. Toss the 1 cup flour mix with the raisins and nuts.

3. Scoop up dough in large (#12) ice cream scoop onto greased or Pam-sprayed cookie sheet. Leaving a few inches between cookies. Bake until light brown (best when under-baked so slightly chewy), about 8 to 10 minutes. Remove from cookie sheets right away. (For conventionally sized cookies, scoop by rounded teaspoonfuls, and bake 6 to 8 minutes).

NOTE: Batter can be frozen in scooped-balls, then baked off straight from freezer (keep your eye on them -- bake about 12-14 minutes).

Yield: about 21 very large cookies (or about 72 if scooped out by rounded teaspoonful).

CD's Variation

The above makes a very good classic American oatmeal cookie. But CD, who can't leave well enough alone, prefers the following: omit cinnamon, substituting 2 teaspoons finely grated orange rind and adding 1/2 teaspoon almond extract. Substitute finely chopped dried apricots for raisins, and chopped almonds for walnuts or pecans. This is an excellent tea cookie.