One of my favorite foods is a salty oatmeal cookie which my mom used to bake. However, she hasn't made them in years and I've never bothered to make them even though we had a recipe for them.
I finally decided to make them and I even searched the internet for similar recipes. Mom had changed her recipe by substituting shortening for butter so when I finally made these wonderful cookies, I used unsalted butter. I also refrigerated the dough to firm it up before I baked the cookies. The first batch was sort of bland; I guessed that using kosher salt instead of table salt was the reason (even though additional salt is sprinkled on top of the cookie before baking).
My second attempt I thought was better. I used table salt in the cookies and also added a small amount (1/2 tsp) of cinnamon. I might try using a small scoop next time to get a more uniform size cookie . . .
I really like these cookies!!
Scoop? You are supposed to make a log and slice them.
ReplyDeleteUnsalted butter? You are supposed to use Spry (still widely available in Cyprus), so the cookies turn out very crispy
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