I have already introduced you to the estimable Mable Hoffman and her cookbook Chocolate Cookery. This book made its way to me via my Grandma's house. The copyright for my edition of this book is 1978. I think the heyday of these shoes was probably a little bit before '78, but in honor of Mable and her career in the 1970s (as well as the shoe challenge), I present a photo of my gogo boots.
Now, onward to the recipe. One of my co-workers said that they had all the good flavors of fall in each bite. Apples are definitely in season here in Colorado, so there are a lot of options. I'm pretty sure the only way Mable was able to justify this recipe making into her chocolate cookbook was the 1 tablespoon of cocoa. Very sneaky Mable, very sneaky.
1/3 cup shortening at room temperature (I used margarine)
3/4 cup sugar
3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup uncooked rolled oats
1 - 1 1/2 diced peeled apple (I used Gala apples)
1/2 cup chopped peanuts
Lightly grease a 9 inch square baking pan (or use silicone); set aside. Preheat oven to 375. In a large bowl cream shortening and sugar until light and fluffy. Add eggs one at a time, beating until very light and fluffy. Combine flour, powder, soda, salt, cocoa, cinnamon, nutmeg and cloves. With electric mixer on low, beat flour mixture into egg mixture until just combined. Stir in oats, apple and peanuts. Turn mixture into prepared pan. Bake 25 minutes or until edges begin to leave sides of pan. Cool completely before cutting. Sprinkle with powdered sugar (if desired).