Oatmeal Cafe Latte Cookies
4 tbsp cornstarch
4 tbsp water
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
3 cups quick-cooking Quaker oats
1 cup cappucino chips (by Guittard, sold at Cost Plus World Market) or chocolate chips
In a small bowl, whisk together cornstarch and water until blended.
In a large bowl, cream butter, shortening and sugars with an electric beater. Add cornstarch/water mixture and vanilla; beat well. Add sifted dry ingredients. Add oatmeal and cappucino chips and mix by hand with a wooden spoon. Dough will be very stiff. Shape into two rolls (about 10" long with a 2"diameter) on two pieces of plastic wrap or foil, roll up and chill in refrigerator for at least 1 hour.
Preheat oven to 350. Slice dough with a sharp knife 1/4 inch thick (one roll will make about 20 cookies). The dough slices may crumble because of the cappucino chips - use your hands to mold them back together into a solid slice. Bake on ungreased cookie sheet for 10 minutes. Makes 8 dozen cookies. The unrolled cookies will keep for at least 10 days before they have to be baked.
Note: If you prefer to use eggs - use 2 eggs in place of the cornstarch/water mixture.
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