Whata yat? It’s been a little while since I’ve posted, so I wanted to get you all up to speed. I had a tooth removed so I wasn’t feeling the best for a couple of days. The dentist told me that I had to eat soft foods. You know, like oatmeal, soup, yogurt, and the like. At least I know what it will feel like when I’m put in the home later. Nothing could be too hot or cold, as it would cause me discomfort.
So I found this chewy oatmeal cookie. The dentist said I could eat soft foods and this cookie is nice, soft, and chewy. The partridgeberry jam gives it a bit of a tang, and the spices round out the flavour.
If you’re wondering what the heck are partridgeberries, they are a berry that’s common to the Atlantic provinces. They grow on bushes low to the ground and are very hearty. The flavour is similar to a cranberry, but can be a little bitter on the finish. You won’t notice the bitterness with this cookie though.
First preheat your oven to 350F. Cream the shortening and the sugars with the paddle attachment on your stand mixer. You want to get this mixture well blended and then add the egg and vanilla. Whip for about two minutes so it’s nice and fluffy. These cookies bake flat so you’ll want to get them nice and aerated.
While that is mixing combine the flour, baking soda and powder, salt, and spices. Mix the dry ingredients together to distribute evenly. Turn your mixer to low and slowly add the dry mix to the creamed batter. Then add your oatmeal, jam, and raisins. Spoon tablespoons onto a Silpat or parchment lined baking sheet and bake for 10-12 minutes. They will spread a bit so leave a couple inches between each.
The cookies will look a little moist when they come out of the oven, but they will continue to bake slightly when they are cooling. Let them cool in the pan for a few minutes, then transfer them to a rack to cool completely.
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup All purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup quick cooking oats
- 1/2 cup raisins
- 1/4 cup partridgeberry jam
Preheat oven to 350F
In stand mixer with the paddle attachment, cream the shortening and both sugars. Cream well until blended. Add the egg and vanilla. Beat until fluffy, about two minutes.
In a separate bowl mix your dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. Blend so all is distributed evenly.
Slowly add the dry to the creamed mixture with your mixer on low. Then add the oatmeal, raisins, and jam. Mix until blended. Do not overmix.
Scoop about a tablespoon full (#30 scoop) on parchment or Silpat lined cookie sheet. Bake for 10-12 minutes. Cookies will be slightly moist in center. Let cool for a couple of minutes on the pan and transfer to a rack.