Cookies have been around since the 7th Century Persia. The small cakes have been associated with portable battle food, school lunches, afternoon tea and a sneaky breakfast. We love oatmeal cookies. Seems the Scots loved them first, carrying oatmeal around in their pockets during battle. And finally in the 1800s, they decided to stir them up into cookies.
Frosted Flakes Oatmeal Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups uncooked regular oats
1 1/2 cups cornflakes cereal
8 ounces almond bark or white chocolate
1 tablespoons shortening
1. Preheat oven to 325 degrees.
2. Combine flour, baking soda, baking powder, and salt; stir well until blended.
3. Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.
4. Drop dough by heaping tablespoonfuls, 2″ apart, onto lightly greased baking sheets; flatten slightly.
5. Bake at 325° for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
6. Microwave almond bark and shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. Dip flat bottom of each cookie into melted bark, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.