Soft and Chewy Oatmeal Cookies
Nearly every day I come home to a vase of freshly cut roses. The Omnivore isn’t going out and purchasing roses nor is he really tending a rose garden to ensure production – the last owners of our farm planted a ton of rose bushes and they simply produce well.
It is still super thoughtful of him to adorn our house with these beauties, though. It also gives him a lot of ‘stock.’ This means when he casually mentions that he’d really like a soft and chewy oatmeal cookie I can’t rightly refuse that request.
To be honest, I didn’t even really think I liked oatmeal raisin cookies. Maybe I never really gave them a proper chance, though. Or maybe I never ran into a recipe as excellent as this one. The texture is perfect and I suppose that comes from using three different types of fat in the batter. The raisins are *just* plentiful enough and the flavor is awesome – spiced with both cinnamon and nutmeg.
Soft and Chewy Oatmeal Cookies (adapted from King Arthur Flour via Sugar Duchess)
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable shortening (trans fat-free)
4 tablespoons butter, room temperature
2 tablespoons vegetable oil
2-1/4 cups brown sugar
2 large eggs, room temperature
1/2 cup sour cream or plain yogurt
2 teaspoons vanilla extract
3 cups rolled oats
1-1/2 cups raisins
- Preheat the oven to 350 degrees.
- Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of your stand mixer, cream together the shortening, butter, oil, and brown sugar until completely mixed.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the sour cream and vanilla extract.
- Stir in the flour mixture in three additions. Stir in the oats and raisins. Make sure the batter is uniform.
- Drop the batter by spoonfuls onto a parchment-lined (or mat-lined) baking sheet.
- Place the baking sheet in the fridge for 10 minutes. Bake for 13-15 minutes.
- Let them cool on the sheet for 5-6 minutes, then carefully transfer them to a wire rack to cool. Makes about 4 dozen.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12
from → Dessert