| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
(1 stick) butter, room temperature |
| 1/2 |
c |
Solid vegetable shortening |
| 1 |
c |
Packed dark brown sugar |
| 1 |
c |
Granulated sugar |
| 1 |
|
Eggs, lightly beaten |
| 2 |
tb |
Milk |
| 2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
c |
Quick-cooking oats |
| 12 |
oz |
White chocolate morsels (or chopped white chocolate) |
| 1 |
c |
Coarsely chopped macademia nuts (up to 1-1/2) |
INSTRUCTIONS
This is an adaptation of a recipe in the Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins (Recipe called for chocolate chips and
walnuts rather than the white chocolate and macademia nuts.)
Cream butter, shorten, and both sugars until light and fluffy. Add the
eggs, milk, and vanilla and beat until blended. Sift the flour, baking
powder, baking soda, and salt together and add to the butter mixture. (I
use my big Kitchen Aid mixer, and just sprinkle everything in slowly.) Stir
just until blended. Stir in the oats, chocolate and nuts.
Refrigerate for 1 hour. (I usually skip this step, and the cookies turn out
fine.)
Preheat oven to 350 degrees. Place teaspoons of dough 2 inches apart on
greased cookie sheets. Bake until the edges are slightly browned, but the
cookies are still very light colored, about 10 minutes. Remove from oven
and let cool on the sheets for 5 minutes. Remove to wire racks to cool
completely.
Posted to EAT-L Digest 02 Feb 97 by Bodle <bodle@POLARNET.COM> on Feb 3,
1997.
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