"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Oatmeal Cookie Kings Recipe

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This recipe for Oatmeal Cookie Kings, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers


1 cups (6 ounces) unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
cups (4 ounces) butter*
cup (3 ounces) butter-flavored shortening*
1 cup (7 ounces) granulated sugar
1 cup (7 ounces) brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon ground vanilla beans (optional but delicious)
2 large eggs
3 cups (11 ounces) quick cooking oats**
cup (3 ounces) nuts (we used chopped, toasted hazelnuts)

*You may use 1 cup (2 sticks) of butter rather than 1 stick of butter and cup shortening, if you prefer.
**The texture changes completely if you substitute old-fashion (or thick oats) for quick-cooking oats. Cookies made with old-fashion will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick cooking oats in this recipe.
In a median sized bowl, sift together the flour salt and baking soda. In a sperate bowl, cream together the butter, shortening, and vanilla(s). Beat in the eggs then the flour mixture. Add the oat meal and nuts and mix well.
Drop the dough by teaspoonful onto an ungreased cookie sheet, and bake in a preheated 375F oven and bake for 10 to 12 minutes until lightly browned around the edges. Remove them from the oven and cool them on a rack. Yield: about 6 dozen cookies.




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