{"id":3411,"date":"2010-02-19T20:31:27","date_gmt":"2010-02-20T02:31:27","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3411"},"modified":"2010-02-19T20:31:27","modified_gmt":"2010-02-20T02:31:27","slug":"hearty-oatmeal-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/02\/19\/hearty-oatmeal-cookies\/","title":{"rendered":"Hearty Oatmeal Cookies"},"content":{"rendered":"

\"\"<\/a>After my last simple oatmeal cookie recipe, I felt this was a great contrast. \u00a0This cookie has a little bit of everything: whole wheat flour, all purpose flour, peanut butter, molasses, chocolate chips, pecans, toffee bits and coconut. \u00a0These cookies are not for wimps! \u00a0They are delicious and full of goodies.<\/p>\n

I found the recipe on allrecipes.com and added a few other ingredients. \u00a0They are called ‘winter energy cookies’<\/a> on the site. \u00a0I left out the wheat germ and the raisins since I didn’t want to go buy anything to complete the recipe. \u00a0I used half butter and half shortening. \u00a0I was so happy to be able to add what was left in my bags of toffee, pecans and coconut. \u00a0It feels good to empty those bags and throw them away. \u00a0I hate to have those mostly empty bags taking up precious space in my cabinets! \u00a0Our kitchen in not exactly what you could call “spacious”. \u00a0I do love my kitchen though. \u00a0It requires almost no movement to move from fridge to counter to oven! \u00a0A little kitchen has its perks.<\/p>\n

I liked these cookies quite a bit, and I think you could add or take away based on your personal preferences. \u00a0Dried cranberries and white chocolate chips with pecans and coconut might be my next trial.<\/p>\n

Hearty Oatmeal Cookies<\/h5>\n

Adapted from allrecipes.com<\/p>\n

Ingredients<\/h6>\n
    \n
  • \u00bd \u00a0cup unsalted butter, softened<\/li>\n
  • \u00bd cup shortening<\/li>\n
  • 1 1\/2 cups packed brown sugar<\/li>\n
  • 1\/3 cup molasses<\/li>\n
  • 1\/3 cup smooth peanut butter<\/li>\n
  • 2 eggs<\/li>\n
  • 1 \u00bd teaspoons vanilla extract<\/li>\n
  • 1 \u00bd cups whole wheat flour<\/li>\n
  • 1 \u00bd cups all-purpose flour<\/li>\n
  • 1 \u00bd teaspoons baking soda<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bd teaspoon ground cinnamon<\/li>\n
  • 2 cups rolled oats<\/li>\n
  • 1 cup semisweet chocolate chips<\/li>\n
  • \u00bd cup pecans, chopped<\/li>\n
  • \u00be cup shredded coconut<\/li>\n
  • \u00bd – \u00be cup toffee pieces<\/li>\n<\/ul>\n
    Directions<\/h6>\n
      \n
    1. Preheat oven to 350 F<\/li>\n
    2. Cream the butter, shortening, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla.<\/li>\n
    3. Mix the both flours, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.<\/li>\n
    4. Stir in the oats, chocolate chips, etc.\u00a0 Cover and refrigerate for 1 hour.<\/li>\n
    5. Shape dough into balls, about golf ball size. Place on greased cookie sheets, and flatten slightly with your palm.<\/li>\n
    6. Bake for 10 \u2013 12 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.<\/li>\n<\/ol>\n