Orange and Oat Chewies

Cookie week is nearing an end I hope you enjoy the last two cookies I have for you.  Today’s comes from the Tate’s Bake Shop Cookbook by Kathleen King.  Tate’s is a well known bakery in the Hamptons and surrounding area and is famous for their chocolate chip cookies.  As  I perused the cookbook these orange and oat chewies stood out.  I had to try them.

According to the note above the recipe, Kathleen got it from her professor at Suny Cobleskill College who’s sister created the recipe to win a Pillsbury bake-off contest.  I figured the recipe had to be good and they were.

These thin cookies are crisp yet chewy and the orange flavor is a welcomed addition.  I always think of oranges at Christmas.  I always got one in the toe of my stocking.  The smell of a fresh orange is one of my favorite smells.  These orange and oat chewies are perfect for Christmas.

Orange and Oat Chewies

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• Author: Laura

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Ingredients

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• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups rolled oats
• 2 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 3 Tbsp. orange juice
• orange zest from 1 orange
• 2 eggs
• 1 cup walnuts
• 1/3 cup shredded sweetened coconut

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Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, baking soda, salt, and oats.
3. In a large mixing bowl, cream together sugar, butter, shortening, orange juice, orange zest and eggs.
4. Add the flour mixture to the creamed mixture and blend.
5. Fold in the walnuts and coconut.
6. Use a cookie scoop or spoon to scoop dough onto greased cookie sheet.  Use 2 Tbsp dough per cookie.
7. Bake at 350 degrees for 12 minutes until edges are golden brown.
8. Cool cookies on cookie sheet because they are soft.

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Recipe used with permission.