September 27, 2010

Heapsbrick Oven Cookies

A friend requested I post this recipe. These cookies are VERY good. :) My family has made these for years. Not sure where my mom got the recipe from. I like them baked so they're still white with golden tips. I freeze them right away when they've cooled (I do that with all my cookies) so they stay fresh. I double the recipe and it barely fits into my Kitchen Aid mixer. The oatmeal is really filling so I don't O.D. on them. I just love them. :) Let me know what you think!
 

Heapsbrick Oven Cookies

2 c sugar
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 1/3 c oatmeal
1 tsp vanilla
1 c shortening
2 Tbsp milk
1 egg
2 c flour
Chocolate chips
Mini M&M's (option, but tasty)

Preheat oven to 350
Mix ingredients together. It is a drier cookie dough, but if it is too crumbly add more milk, 1 Tbsp at a time until it will stick together when pressed into a ball.
Drop onto cookie sheet and flatten, just a little.
Bake 10 to 20 minutes or until slightly browned on top.
Let sit 2 minutes before placing on cooling rack. Great warm or frozen.

2 comments:

  1. Can I swap butter for the shortening?

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    Replies
    1. I've never substituted but unsalted butter should work just fine. (Man, now I need to do that to test it out!)

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