Crispy Oatmeal and Brown Sugar Cookies
3 cups old-fashioned oats
1 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup vegetable shortening (Crisco)
1 cup packed dark brown sugar
1 cup sugar
4 tbsp cornstarch
4 tbsp water (or can use 2 large eggs in place of the cornstarch and water)
1 tsp vanilla extract
1 (or more) cups semi-sweet chocolate chips (optional)
Preheat oven to 350. Lie parchment or silpat on baking sheets.
In a medium bowl, stir together oats, flour, baking soda, salt and cinnamon. Set aside.
In a small bowl, combine cornstarch and water and mix well using a fork. The cornstarch should be blended into the water. If you are using eggs, omit this step.
Using an electric mixer on medium-high speed, beat the sugars and shortening until well blended. Add cornstarch/water mixture (or eggs, if using them), then vanilla. Reduce speed to low and beat in dry ingredients. If you're adding chocolate chips, stir them in with a wooden spoon (or use your hands if batter is too dense).
Using your hands, roll 1-inch balls of batter and place on baking sheet, 1 1/2 inches apart. Bake until golden, about 15 minutes. Let cool and transfer to a rack or plate.
Makes about 40 cookies.
Note: My husband is allergic to eggs, so I'm always looking for good recipes that can be cooked without them. Here, I substitute the eggs in this recipe for 2 tbsp water and 2 tbsp cornstarch. They turn out great.
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