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Soft and Chewy Oatmeal Cookies

2012 May 4
tags: , ,
by admin

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.

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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.

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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)

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In the bowl of your stand mixer, cream together the shortening, butter, oil, and brown sugar until completely mixed.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Beat in the sour cream and vanilla extract.
  6. Stir in the flour mixture in three additions. Stir in the oats and raisins. Make sure the batter is uniform.
  7. Drop the batter by spoonfuls onto a parchment-lined (or mat-lined) baking sheet.
  8. Place the baking sheet in the fridge for 10 minutes. Bake for 13-15 minutes.
  9. 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

  • Kate

     Whatever the reason, it sounds so nice to come home to fresh cut roses!

  • Chsjs

    Can you leave out the shortening and use margarine instead of butter?

    • Duch

      Maybe????? Pwease i need to make these nowww!!

      • Anonymous

         Yes, you can replace it, it may affect the final texture a tad but I am sure it’ll be tasty.  Just be sure to chill the dough before baking!

  • http://jessicainsd.blogspot.com/ Jessica

    I’m so intrigued by combination of fats in this cookie dough! Oatmeal cookies are something that I have come to appreciate more and more in the recent years. Though I’ve always been more of a fan of the chocolate chip kind, the raisin kind are creeping up in rank!

  • http://ourladyofsecondhelpings.com/ Rose

    Your pictures are very pretty and I love the thought of coming home to bouquets of roses.  Beautiful as these look, did you know they have about 450 calories and over 16 grams of fat per cookie?

    • Anonymous

      I did not know; thank you.

      • http://ourladyofsecondhelpings.com/ Rose

        I see that I miss read your yield numbers.  Thank you for the clarification. :)