Oatmeal Cookies
Oats are the star of this cookie, and rightly so. Featuring the nutty taste and nubbly texture of oats, these mildly spiced oatmeal cookies are crunchy around the edges and invitingly soft in the center. Plus there's a touch of a surprising ingredient, vinegar, to cut the sweetness and give your baking soda a boost!
- Prep time
- 12 min
- Cook time
- 14 min
- Yield
- 22 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons (57g) unsalted butter, softened
- 1/4 cup (50g) vegetable shortening*
- 1/2 cup (106g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/4 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon table salt
- 1 teaspoon cider vinegar or white vinegar
- 1 large egg
- 1/2 teaspoon baking soda
- 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (134g) rolled oats, old-fashioned or quick-cooking*
- 1 cup (142g) golden raisins, 1 cup (184g) King Arthur Jammy Bits, or 1 cup (128g) King Arthur Baker's Fruit Blend
- coarse salt, for sprinkling; optional
Instructions
- 1
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.
- 2
Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.
- 3
Beat in the egg, again beating until smooth.
- 4
Add the baking soda and flour, beating until well incorporated.
- 5
Add the oats (and raisins), stirring to combine.
- 6
Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). For round, symmetrical cookies, be sure to leave 2" between them on all sides; otherwise, they'll spread into each other.
- 7
Bake the oatmeal cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely have a bit of a pale brown around their edges. At 14 minutes, they should be starting to color all over.
- 8
Sprinkle a bit of salt atop the just-baked oatmeal cookies to bring their flavor over the top, if desired.
- 9
Remove the oatmeal cookies from the oven, and let them cool right on the pan.