I have been making these cookies for years; in fact, they were the first baked good that I made when I was learning how to cook as a teenager. They are easy and delicious and you can customize them to your taste. I had to do a bit of additional customization with this batch since I did not have shortening. As a substitute, I used two bananas (about 1 1/2 cups worth). The banana flavor is nice and made for a chewy - and healthier! - cookie. If I do a banana substitution again I will significantly dial back the sugar content; maybe leaving out the granulated sugar entirely. I left out the water in this batch too which was a good idea, since the extra banana made the batter pretty moist. I also used pastry flour instead of all-purpose flour based on this handy substitution guide. Finally, I added about 1/4 cup of butterscotch morsels and 1/2 cup of mini chocolate chips. As usual, this recipe produced a satisfying cookie!
Makes about 3 dozen cookies (the tin claims batter will make 5 dozen cookies but I have been using this recipe for about 20 years and I can't remember ever getting that many cookies out of it)
3/4 vegetable shortening
1 cup firmly packed brown sugar (I use light or dark)
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups oats, uncooked
1 cup all-purpose flour
1 teaspooon salt (optional)
1/2 teaspoon soda
Preheat oven to 350. Beat together shortening, sugars, egg and vanilla. Add combined dry ingredients and mix well. Drop by rounded spoonfuls onto greased or parchment-lined cookie sheet. Add-in ideas: chopped nuts, wheat germ, coconut, any kind of chip (chocolate, peanut butter, butterscotch, white chocolate, etc), raisins, dried cranberries or cherries, chia or flax seeds, etc. The possibilities are endless. Bake for 12-15 minutes depending if you prefer a chewy or a crispy cookie.
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