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Ingredients for the 140-Year-Old Date-Filled Oatmeal Cookies. For these cookies, you'll need flour, softened butter, shortening or lard, buttermilk, brown sugar, baking soda, salt and oatmeal.
1 2/3 c. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a large bowl, whisk flour, baking soda, cinnamon, and salt. In the large bowl of a stand mixer fitted with the paddle ...
The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.While Farmer's original recipe did not contain raisins, [5] their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
In the 2010s, Voortman Cookies makes over 60 varieties of cookies, including lines of creme wafers, sugar free and seasonal products. The Burlington plant remains the sole production facility, where over 200 full-time workers are employed. Voortman's cookies are distributed throughout North America by a network of over 500 independent distributors.
The Quaker Oats company was formed by the merger of several businesses, one was the Akron-based German Mills American Oatmeal Company founded by Ferdinand Schumacher. Schumacher's facility, first built in 1872, was destroyed by fire in 1886, then was rebuilt at the same location. Those buildings formed the basis of the Quaker Oats Cereal Factory.
Preheat oven to 375. Prepare cookie sheet with parchment paper or cooking spray. Beat butter, shortening and both sugars together until fluffy. Sugars won’t dissolve completely.
Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies (Toll House cookies), oatmeal raisin (or other oatmeal-based) cookies, and rock cakes are popular examples of drop cookies.
Use a cookie scoop to portion out cookies onto a parchment-lined baking sheet. Be sure to leave about two inches between each cookie since they do spread a good bit in the oven.
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