I have a lot of good oatmeal cookie recipes. In fact, I can’t pick a “best” because my favorites vary given my mood. But for those of you looking for a reliable and tasty recipe for oatmeal cookies, this is a good one.
Part of what makes these oatmeal cookies so good is a combination of shortening and butter rather than just butter. If you’re not a fan of regular shortening, the new non-hydrogenated types such as Nutiva work really well.
If you take the cookies out at 10 minutes (they’ll seem underbaked inside) and let them sit for a while, they have a very soft, dense middle. If you cook them for 12 minutes, they’re more uniform throughout. The ones in the picture were baked for 12 minutes.
- 1/2 cup shortening (3.5 oz) -- you can use the non-hydrogenated type like Nutiva
- 1/2 cup unsalted butter (4 oz)
- 1 cup dark brown sugar (7.5 oz)
- 1 cup granulated sugar (7 oz)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cups (about 10 oz) flour
- 3 cups oats
- 1 cup raisins, plump in boiling water then drain
- 1 cup toasted and chopped pecans (optional)
- Preheat oven to 375 degrees F. Have ready two parchment or foil lined baking sheets.
- If you haven't already done so, put the raisins in boiling water and let them soak for a few minutes. Drain and pat dry.
- In the bowl of a stand mixer with the paddle attached, beat the shortening, butter and both sugars until creamy. Add the eggs one at a time and beat just until incorporated. Beat in the vanilla and spices, then add the soda, baking powder and salt, mixing well so that all leavening agents are evenly dispersed.
- Add the flour and stir until blended, then add the oats, drained plumped raisins and toasted nuts.
- Using a generously heaping tablespoon (which will be more like 2 tablespoons), shape dough into balls. You should get about 40. put the dough balls in heavy duty zipper bags and chill until ready to bake or bake immediately.
- To bake the cookies, arrange dough balls about 2 1/2 inches apart and bake for 12-15 minutes. Let cool for 3 minute on baking sheets, then transfer to wire racks.