I made oatmeal cookies today. I made them for two purposes, for Christmas, and for my daughter to eat on the way to work on the subway. My daughter really likes oatmeal cookies, and she gets up so early to go to work that she sleeps as long as she can and eats breakfast on the subway. Often, she eats granola bars. Sometimes she makes herself cookies. I wanted to make her muffins, but our muffin tins came up missing the last time we moved, and muffin tins just aren’t easy to find in Korea. She likes oatmeal cookies, so she will be happy to see these. When all four of my kids were at home, I used to make a different kind of cookies everyday a week before Christmas. With four kids, you need a lot of cookies. However, I don’t make as many cookies as I used to because there are only three of us in the house now. When I taught at KCU, I used to take cookies to the students at Christmas, but I am retired and don’t have students at the university anymore. Sometimes, I give cookies out at church on Christmas, and my daughter is recommending we do that this year again. We will see how may cookies we end up making. I like to give out cookies. Koreans love cookies, but Korean mothers don’t bake. Most don’t have an oven, and if they do, they don’t know what to do with it. Our house doesn’t have an oven installed, but I always bake anyway whether it is with a toaster oven or a confectioner’s oven. Nowadays, I am using a confectioner’s oven.
To begin with, for a long, long time, we couldn’t get oatmeal here in Korea. We have seen it lately, but we are kind of out of the habit of eating it because we couldn’t get it for so long. The oatmeal I used in these cookies didn’t come from Korea. It is Quaker Oats, and probably someone from the military base handed it to us when they moved or I bought it at an import shop, but we saved it to use for cookies because my daughter likes oatmeal cookies. I like them too, but I know when she comes home from work today, she will be very happy. My son in law is already home, and he can’t wait for the cookies to cool so he can eat one. They are very tasty!
I put a cup (225 grams) of brown sugar and a cup of white sugar in a big mixing bowl.
I began turning the oven on to 375 degrees Fahrenheit. After that, I put a cup of brown sugar and a cup of white sugar in a big mixing bowl. Next, the recipe says to add 1 cup of shortening, but if you have been following my blogs, you will know that I can’t find shortening in Korean grocery stores. In place of the shortening, I used cooking butter and cooking oil combined, heavy on the cooking butter, because I was supposed to use solid shortening. I mixed the sugars and the butter and cooking oil together, mashing to make sure they all mixed together well.
Next, I added 2 eggs and a teaspoon of vanilla, then I mixed it all up again.
After that, I added 1 1/2 cups of flour and 1 teaspoon of baking soda, then I mixed it in.
After I mixed it in, I added 3 cups of oatmeal. ‘The recipe calls for quick oats, but I have old fashioned oats and realize I am lucky to have any oatmeal, so I don’t quibble about which kind. I mixed everything together.
When I made the pumpkin cookies, I didn’t sample my dough because I didn’t expect the cookie dough to taste good, but I sampled this dough, and the dough tasted good.
Next, I got out a baking sheet and placed balls of cookie dough around it leaving a lot of space between because this cookies spread out when they cook. I put the cookies in the preheated oven for 15 minutes, and they came out nice. They were big and soft. I had to be careful not to break them when I took them off the pan. They stay together better after they are cooled. We have sampled them, and they are good just as I knew they would be. My daughter will be happy when she gets home from work.