This oatmeal and rice cereal cookie is crisp and crunchy.
“The Amish Cook's Baking Book” is filled with 80 beautiful photographs and more than 100 classic Amish recipes for sweets that have been handcrafted in Lovina Eicher's Amish kitchen. "The Amish Cook's Baking Book" includes the following chapters: Pies; Breads, Rolls and Pastries; Cookies; Cakes; Bars 'n' Brownies; and Special-Occasion Baking. Home cooks get an extra treat with sidebars from Lovina's children, as well as interesting insights into Amish life both inside and outside the kitchen.
One of the ways the Amish savor their simplicity is through their back-to-basics baking — more of an art form than a chore. In The Amish Cook’s Baking Book (Andrews McMeel Publishing, 2009), celebrated Amish cook Lovina Eicher and her editor, Kevin Williams, introduce a new generation to Amish baking. With more than 100 recipes, learn to use the tools and techniques that have been passed down through generations, and journey through the delicious world of Amish baking. The following recipe is excerpted from the book’s chapter on cookies.
Buy this book in the GRIT store: The Amish Cook’s Baking Book.
Makes 4 dozen cookies
This is a really good cookie, although I’m not sure why they are named this way. If you want a crunchier cookie, bake them for 5 minutes longer. My husband, Joe, likes these as a crunchier cookie. You can taste the oatmeal and cereal in them. Personally, I prefer these over a chocolate chip cookie. In some Amish communities these are known as “Ranger Joe” cookies.
1 cup packed brown sugar
1 cup granulated sugar
1 cup shortening, softened
2 large eggs, beaten
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour
2 cups puffed rice cereal
2 cups quick-cooking rolled oats
Preheat the oven to 400°F.
In a large bowl, cream the sugars and shortening. Add the beaten eggs and vanilla to the sugar mixture. Mix thoroughly.
In a separate bowl, sift together the salt, baking soda, baking powder, and flour. Add to the wet mixture. Stir in the cereal and oats.
Roll the dough into walnut-size balls and place 2 inches apart on ungreased baking sheets. Bake until golden brown around the edges, about 10 minutes.
Cool the cookies on a wire rack or a plate and then put into sealed containers. These cookies will stay fresh for up to 5 days.
This excerpt is reprinted with permission from The Amish Cook’s Baking Book by Lovina Eicher with Kevin Williams and published by Andrews McMeel Publishing, 2009. Buy this book in our store: The Amish Cook’s Baking Book.
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