courtesy of http://www.southeastdairy.org/
It's tradition, every year for the last 20 years or so I have perfected a single cookie down to an addictive edible gift. I have taken am old colonial recipe that once used goose fat and honey, and over the years refined it to today's world. Now it's a traditional achievement.
After the presents are bought and wrapped and the tree has been invaded by the cat to the point that most the ornaments are on the floor or batted under the couch and down the hall, I commence on making this particular cookie.
I patiently, limit myself to eating very few at a time, if I had my druthers I'd eat them all because they are extremely addicting. You can't eat just one without reaching for another and if you're not careful you will find yourself covered in crumbs sitting at the kitchen table sobbing about them being all gone. Seriously they are awesome, I guess you will find out if you decide to be adventurous and brave and make a batch, but let me warn you, once you do you're hooked. Every year about this time they can cause neighbors, friends, and family to call asking if you've made them yet. So whoever you gift them to be aware, they are prone to expect them from here on out.
Now, I have found while making them it's best to bake alone, the aroma in the house can cause crazy and sneaky behavior from spoonfuls of batter missing to fingers burnt because one can't wait for them to cool. Trust me, there is even no need to double the recipe for extra ones, a single batch can yield enough to last through the 12 days of Christmas and beyond with just a little moderation.
You may have guessed by now that I'm referring to "Snickerdoodles" my all time favorite cookie, and the reason they have become a Christmas tradition is that this is the only time of year that cinnamon chips can normally be found.
So here is my refined personal recipe, I chose to share it simply in hopes that someone out there will spread the love. They are totally amazing! They also make a perfect gift when you can't decide what to give the person who has it all.
By the way, I know for a fact that "Santa Claus" and "Grandfathers" around the world truly adore them! Just saying!
Just an extra note when baking these wonderful cookies, be careful not to "over-bake", they will still be great if you do, but when they just start to get brown around the edges, take them out of the oven and slide the parchment right off the pan and onto a cool counter for best results. They cool rather quickly and store well in an airtight container or simply put them in a zip-lock baggy.
1 1/2 cups butter, I use salted
1/2 cup shortening Crisco
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
4 large eggs
3 teaspoons good vanilla extract, use the real stuff
4 ½ cups all-purpose flour, I use King Arthur Flour most the time
2 teaspoons baking soda, NOTE:fresh baking soda is a must or your cookies will taste metallic and will not rise
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 12oz. bag cinnamon chips, I found Hershey brand at Kroger this year and they were fine.
2 cups oatmeal, "Quaker Old Fashion, rolled", don't use instant!
1 cup walnut pieces
Preheat oven to 350 degrees.
In a stand mixer cream the butter, shortening, sugar, and brown sugar until semi-fluffy and well combined. Continue mixing adding one egg at a time and fully incorporating until all is mixed. Let this batter rest about 8-10 minutes.
Meanwhile, in a large bowl combine the dry ingredients with a whisk, mix the flour (sifting the flour is not necessary), baking soda, salt, and cinnamon until well combined.
With mixer running on low, slowly add the dry flour ingredients into the butter mixture just until fully incorporated, (try not to over mix at this point) add the cinnamon chips, oatmeal, and walnuts and mix again a few turns until fully incorporated.
On a cookie sheet covered with "parchment paper", and using a cookie scoop or a tablespoon, uniformly place pieces of the dough about 1 1/2 inches apart, bake in center of oven until the edges are just starting to brown.
Remove from oven and pull parchment cookies and all off the pan and onto a cool surface like your kitchen counter or a wire rack to cool. (Repeat with remaining dough until all are baked.) When cool transfer to an airtight container or a couple gallon size baggies to store.
Your yield using a standard cookie scoop will be about 10 dozen per batch.
You can use two pans and rotate between racks halfway through the baking process with success!
WARNING: These cookies are extremely addicting!