Here we go, post numero uno. If you followed me over from my previous mental meanderings, thanks for sticking with me! If your new to my site, welcome! I have many, many interests in life but I created this site to focus on two of them: photography and food. I could get into more backstory, but I’ve got plenty of time for that later. Let’s get straight to the food.
I’m actually out of town right now; at my parents house for the sole purpose of baking Christmas cookies. So while my dad was making macadamia nut cookies I made a cookie that I’ve eaten for years and years and years but never actually made until this afternoon: Jack and Lena’s. Yep, that’s a cookie name. Around these parts we actually call them “Jackalenas”. Seems a little odd, right. But when you think about it, it would be pretty awesome to invite people over to your house and be all like, “Welcome, have a Kristy.” Or, “I love these’s Kristy’s! Can I have the recipe?” Now it seems awesome, right?
Jack n’ Lena’s are like very thin oatmeal cookies. So thin, in fact, that the sugar actually caramelizes a bit and the cookie comes out crispier than no other. I love them because they’re a bit on the old fashioned side, not exactly traditional, unique but familiar. I’ve never come across a cookie quite like this anywhere else and they always remind me of my family. There are still 2 more weeks before Christmas, so if you’re still in cookie-baking mode give these a try. I can almost guarantee that no one else will be making them in your cookie exchange. And if you’re not as big of a fan of the crispy cookie, check out my notes in the header.
Jack n’ Lena’s
For a chewier cookie, reduce the temp of your oven to 350°F
This batter also has no egg, so you can eat the batter worry-free 😉
- 2 cups quick cooking oats
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup AP flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Canola oil
- 1/4 cup boiling water (+ 1/4 cup in reserve)
- Preheat oven to 375°F and line cookie sheets with parchment paper.
- Mix all dry ingredients together (including sugars) in large bowl.
- Add in oil and water and mix until there is no more loose, dry mix. This is when you may need 1 or 2 more tablespoons of the reserve boiling water in order to incorporate the last of the dry mixture.
- Split the dough into two balls – it’s easier to work with in batches.
- Roll each ball out between sheets of parchment paper until the dough is ~1/4″ thick. Slightly thicker sheets will create a chewier cookie, but make sure that whatever thickness you do your dough is even, otherwise it will bake unevenly as well.
- Peel back the top sheet of parchment paper and use cookie cutters or the rim of a glass to cut the dough into shapes. Move the cut cookies onto your prepared cookie sheets.
- Collect the scraps back into a ball and repeat the rolling out process until all your dough is used.
- Bake for 4-6 minutes, or until deeply golden brown. Shorter for chewy cookies, longer for crispy cookies.
Makes about 2 dozen cookies 3″ cookies.