Thank you SandyM

[cookrrr]

The Harvest Cookies are out of this world. Thank you again. I will definitely make these often.

[SandyM]

You're very welcome!!! I'm so glad you liked them.

[Vanessa]

Cookrrr
Did you use Crisco or did you lighten the recipe? (harvest cookies)

[cookrrr]

Vanessa, I used butter.

SandyM, do these cookies freeze well? I used half-brown, half-white sugar yesterday and thought they were perfect that way. But have you ever tried using just brown?

[SandyM]

Hi Cookrrr,

I generally use all white sugar because I prefer a crisper cookie - using brown sugar in any content makes them moist, and sometimes even soggy (to my taste). Maybe it's the humidity in my area (Michigan), but I don't make these cookies in the summer, so I'm not sure what the deal is. That's why I personally stick with just white sugar. The beauty of this cookie is that you can exchange shortening ratios and sugar ratios and have a completely different cookie each time, depending on your taste.

As far as freezing, they freeze PERFECTLY. I froze several dozen last year for a party, and no one knew they were not freshly baked.

[Lauren]

SandyM,
I would like the recipe for the cookies everyone is raving about. Can you refer me to the thread where it is posted?

Thanks!

[phantomcg]

The recipe is (appropriately enough) under the "cookies people rave about" thread.

Cheryl

[SandyM]

So you don't have to search it out, here you go:

HARVEST COOKIES

3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 cups rolled oats
1-1/2 cups Crisco
2 cups sugar **
2 eggs
2 Tbsp. water
2 cups diced apple
1 cup raisins
1 cup chopped walnuts

Soak raisins in hot water while preparing the cookie dough.

Stir together flour, baking powder, soda, cinnamon, and nutmeg. Set aside.

In a large bowl, cream together shortening, sugar, eggs and water. Slowly blend in flour mixture until completely incorporated. Stir in chopped apple, nuts, oatmeal, and drained raisins.

Place by spoonful on greased cookie sheet and bake at 350 degrees for 8-10 minutes, or until golden brown.

** For crisp cookies, use all white sugar. For softer, moist cookies, use half white sugar, half brown sugar.