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Jean B.[_1_]

sf wrote:
> On Thu, 7 Jun 2012 10:56:55 -0800, (Judy Haffner)
> wrote:
>
>> Nancy wrote:
>>
>>> Real butter would make them crispier;
>>> oleo would make them softer. I haven't
>>> used Crisco in decades, so I don't know
>>> what that result would be like. I use the
>>> recipe on the Quaker Oats container if I
>>> want more flat, crispy cookies. I use my
>>> mom's oatmeal cookie recipe (with
>>> raisins) if I want a puffier one. The QO
>>> recipe is probably too sweet for some
>>> people.
>> I like the recipe off the Quaker Oats box, but prefer the one that use
>> to be on the Mother's Oats box, and that is the one I posted here. I
>> don't even think they have them anymore, but I remember as a kid, mom
>> always let me dig the dish out that was in the box with the oats, and
>> was always something different.
>>
>> There are some cookies that are best with all butter, such as cut out
>> sugar cookies, Spritz, Shortbread, or any rich buttery cookie, but there
>> are some I prefer using shortening in (my recipe calls for all
>> shortening and I use nothing but butter flavored Crisco) but even some
>> cookies are better with HALF butter and half shortening, so they don't
>> spread out so much and get so crispy, which I don't care for in either
>> peanut butter cookies (use all shortening in them also) chocolate chip
>> cookies (use half butter and half shortening most of the time, as don't
>> care for them with all butter) and also oatmeal. I like a chewier
>> texture, I guess, and shortening achieves the 'right' degree of
>> chewiness to my liking. I rarely use margarine for anything, as most
>> never have it on hand.
>>
>> I think the Mother's Oat recipe is impossible to beat, and is the one my
>> kids grew up on, and still enjoy to this day, as do the grandchildren
>> now, even the ones that won't eat raisins by themselves, but will in the
>> cookie!
>>
>>
> I guess I have to buy some butter flavored Crisco then because that
> ingredient seems to be the biggest difference between recipes that I
> can see. I won't let it go to waste because my friend's 90 something
> YO MIL makes the world's best pie crust and she claims she just
> follows the recipe on her can of Crisco.
>
Maybe you can find unadulterated lard. Shortening by and large
replaced lard, so perhaps they work about the same in baked goods.

--
Jean B.