Virtual Cookie Exchange – Hosted by Staci Troilo
Staci Troilo invited us to have a Virtual Cookie Exchange and share our recipes on Thursday, December 16, 2021. My recipe, along with many recipes from the friends in this blogging community will be there. Please be sure to visit her tomorrow when she shares all the goodies with you.
My husband used to have a sweet tooth. I don’t bake cookies for him anymore because he is watching out for the sugar intake.
During the last two visits to my daughter’s family, I made cookies for the grandkids. I made chocolate chip cookies with M&Ms on top. Autumn doesn’t have those cookies regularly. She doesn’t do many things regularly such as watching two movies in a row, only when grandma is there (I tried so hard not to be a grandma who spoils the grandkids)!
Hubby and I will be visiting the grandkids for Christmas. I wanted to make some cookies for them. I wanted to make some chewy cookies, so they’ll stay soft until we get there. These are oat, fruit, and nut cookies.
I did a variation on the ingredients. Let me talk a little about the ingredients first.
Vegetable Shortening – I used vegetable shortening instead of butter. Butter contains milk solids, fat, and water. Butter can cause steaming while baking which can dry out the cookies. Vegetable shortening is made up entirely of fat that melts at a higher temperature which gives the cookie batter more time to rise.
Egg yolks – I double the egg yolks and omit the white of each egg which tends to dry out when baking.
Brown sugar – I used all brown sugar with no white sugar. Brown sugar contains more moisture. You can use half white and half brown sugar.
Nuts – I used mostly pecan for nuts because they are softer.
Temperature – I baked in 325o F instead of 350o F.
Here are the photos of the baking. The recipe is below.
Oat, Fruit, and Nut Cookies Recipe
Prep: 25 minutes
Bake: 10 – 12 minutes
Stand: 1 minute
Total: 36 – 38 minutes
Yield: 3 dozen cookies
½ cup vegetable shortening (or butter)
⅔ cup packed brown sugar (or half brown and half white)
½ teaspoon baking powder
¼ teaspoon salt
4 egg yolks (or 2 eggs)
½ teaspoon vanilla
1 cup whole wheat flour (or all-purpose flour)
1 cup rolled oats
1 cup dried mixed fruit bits, dried cranberries, raisins: and dried apricots, snipping the large pieces
¾ cup chopped walnuts and pecans
Step 1 In a large mixing bowl beat vegetable shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat on medium speed until combined. Beat in egg yolks and vanilla until combined.
Step 2 Sift in flour gradually and beat with the mixer. Stir in any remaining flour with a wooden spoon. Stir in oats, mixed fruit bits, and nuts.
Step 3 Roll dough by hand into balls and place them 2 inches apart onto a greased cookie sheet.
Step 4 Bake in a 325°degree F oven for 10 to 12 minutes or until edges are lightly browned. Let cookies stand on the cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 3 dozen cookies.
Do you bake or buy Christmas cookies? What are your favorite Christmas cookies?