Then place them in the oven and cook for around 13-14 minutes, until the edges go a light golden brown, then remove from the oven and leave to cool. In a large bowl, cream shortening and sugar until light and fluffy. Cook for 3 minutes remove from the heat and let cool (do not drain).
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Try adding 1/3 to 1/2 cup finely chopped pecans to the dough. I kept it simple with this oatmeal recipe, but some nuts would be delicious thrown in. What can you add to brown sugar oatmeal cookies?
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Using quick oats can change the texture of the cookie and make it dry. Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). What kind of oats do you use in brown sugar oatmeal cookies? The brown sugar is the real star of these cookies, and dark brown sugar has a richer, more molasses flavor than light brown sugar that is so good in these cookies. Should I use light brown sugar or dark brown sugar in oatmeal cookies? Why did I have so many oats? What was I trying to prove? Anyway, it turns out that brown sugar-not the oats-is really the star of the show (hence this recipe's title) and the result is a type of cookie that's as good at room temperature as it is warm straight out of the oven.
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So yesterday, in between the nine loads of laundry I knocked out, I set out to make chewy oatmeal cookies, partly because I discovered that I was in possession of six (!) large containers of oats. Whether they're crispy or chewy, I don't care. Watch the edges for the degree of brown/crisp that you want. The top of the cookies will change from shiny to matte when theyre cooked in the center. But in recent days/weeks/months, I've really found myself drawn to cookies that are flat-out… well, flat. Bake at 350☏ for 12 to 14 minutes depending on how crunchy or chewy you want them. I never met a homemade cookie I didn't like, whether caky or crispy or chewy.