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Cookies - Oatmeal Crispies Perfectly flavored sweet crispy delightful oatmeal cookies! You can use this recipe for oatmeal chocolate chip or oatmeal raisin too. And you can scoop very small for a party! Stir in:
17 oz (4 3/4 c) rolled oats 2 c nuts (almonds or walnuts) (not so optional) Either leave the dough, covered, on the counter for an hour or two to hydrate or refrigerate a day or two. Or scoop and refrigerate then freeze the scoops. Bake at convection 375* on lightly oiled baking sheets about 11 minutes until medium brown and a bit crinkly looking. Allow to set on baking sheet about 3 min before removing to wire rack to cool. *You can scoop these very small for a party. *TO BAKE FROM FROZEN, especially very small scoops bake only on convection 300* about 15 minutes. In bosch mixer with cookie paddles beat until light and fluffy:
2 1/2 c (5 sticks) soft but still cold unsalted butter Gradually add: 4 c (28 oz) white sugar 1/3 c (4 oz) molasses Beat until light and fluffy again. Then beat in: 4 eggs - one at a time Mix in: 3 T vanilla Measure and mix together: 22 oz (4 1/3 c) whole wheat pastry flour 1 T baking powder 1 t soda 1 t salt 1 T cinnamon ( very optional) Add flour mixture and stir until combined, but not too much.
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