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Bake cookies, rotating trays top to bottom halfway through, until golden brown and edges are set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer cookies to a wire rack and let cool ...
Preheat oven to 375. Prepare cookie sheet with parchment paper or cooking spray. Beat butter, shortening and both sugars together until fluffy. Sugars won’t dissolve completely.
Ingredients for the 140-Year-Old Date-Filled Oatmeal Cookies. For these cookies, you'll need flour, softened butter, shortening or lard, buttermilk, brown sugar, baking soda, salt and oatmeal.
Oatmeal raisin: United Kingdom (Scotland) Oatmeal cookies are the descendants of oat cakes made by the Scots, going back to the time when the Romans attempted to conquer Scotland. Oat cakes first appeared when they began harvesting oats as far back as 1,000 B.C.
When the cookies were becoming prominent in the United States in the early 1900s, they came to be known as a health food [2] because of the fiber and vitamins from the oatmeal and raisins. Nonetheless, the nutritional value of an oatmeal raisin cookie is essentially the same as a chocolate chip cookie in sugar and calorie content.
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Rolled oats are also used as an ingredient in oatmeal cookies, oatcakes, British flapjack bars, and baked oatmeal dessert dishes such as apple Brown Betty and apple crisp. Oats may also be added to foods as an accent, as in the topping on many oat bran breads and as the coating on Caboc cheese.
Next, add the dry ingredients to your creamed mixture in a few batches. Beat until just combined—and don’t forget to scrape down the sides of the bowl halfway through.