Oatmeal Cookies

By Addie

Crunchy around the edges, softer in the center, these oatmeal cookies feature the nutty taste and nubbly texture of oats.

Our guarantee: These cookies will be mildly crunchy around the edge, softer in the center, and very mildly spiced; oats are the star. They'll be 1/4" thick and 2 1/2" to 3" wide when scooped in 1 1/4" balls. (King Arthur Flour)

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup vegetable shortening
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon cider or white vinegar
• 1 large egg
• 1/2 teaspoon baking soda
• 3/4 cup King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups quick-cooking rolled oats
• 1 cup golden raisins, optional

Preparation

Step 1

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 till fairly smooth; a few tiny bits of butter may still show.

3) Beat in the egg, again beating till smooth.

4) Add the baking soda and flour, beating till 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; if you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread.

7) Bake the 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, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.

8) Remove the cookies from the oven, and let them cool right on the pan.
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REVIEWS:

I have just made these delicious cookies. A definite winner. Although I did increase the baking temp to 325F , baked it for 15 minutes and added walnuts for some crunch. Yummy!

SO tasty!!! Don't omit or replace the nutmeg with cinnamon (as I am want to do). The texture is perfect. Slightly crunchy on the top and sides, and softer in the middle. I made the dough one day, refrigerated overnight and baked the next day. Perfection in a cookie.

My cookies didn't spread much, but they're so delicious I don't really care! I added 3/4 cup of toffee bits to the recipe and love the flavor!

These are wonderful! Someone was in a cranky mood so I made these as a surprise and added butterscotch chips and chocolate chips! I only had old-faashioned oatmeal and after reading the comments I opened the oven at 7 minutes and quickly smacked each cookie down with the back of a fork (like peanut butter cookies) and it seemed to work well. They taste delicious!

These cookies do not really spread. Next time, I'll increase the butter and lower the shortening. I also doubled the nutmeg and used freshly ground.

The taste is delicious -- I've made these two times. The cookies do not spread -- I drop the dough from 1 1/4" scoop and they don't get bigger much more than that. They don't spread. I've written to KAF and they said maybe it was the wrong oats or too much flour. I used Quick Oats and scoop my flour and level it off. I've seen another post about cookies not spreading - looking like cookie bites. Anyone have any idea what is wrong?
(I'd say it's the scooping the flour. Here at KAF we fluff the flour, then sprinkle into the cup and then level. Scooping packs the flour in, and you can get too much per cup. By weight, one cup should weigh 4.25 ounces. Hope this helps. MJR @ KAF)

These cookies are delicious! I took the butter right from the fridge and beat it with a rolling pin to make it malleable. I also chilled the dough while the oven preheated. They were perfect at 13 minutes. These are soft and chewy, but just a little bit crunchy around the edges, just the way we like them.

This is the best recipe I have tried for Oatmeal cookies. I made a double batch and changed it up a bit by adding miniature peanut butter and chocolate chips to half the mixture. Turned out great! They did not spead out and held their shape and height.

These were exactly as promised - nice and chewy on the edges, soft in the middle. Mine took exactly 12 minutes to get perfectly golden brown. I used all whole wheat flour, and they were just perfect. Thanks!

My Dad's favorite! These are the only cookies he will eat! I have to make them and send him care packages so he gets his "fix"!

Hands down BEST oatmeal cookies. I could have eaten the whole batch right out of the oven.

This is a wonderful chewy cookie with a nice crisp exterior and edges. I love that this doesn't have raisins, and I love the cinnamon and nutmeg in it.

I baked these cookies a couple of weeks ago and shared with my daughter. We give them 5 Stars!

This is by far the best oatmeal cookie recipe I've ever used! I omitted the vegetable shorterning and added 1 tbsp of milk instead. My family loved those soft, golden brown and delicious oatmeal cookies so now I am making them every weekend!

These taste like the ones my grandmother used to bake. Her recipes tended to be inexact, with measurements such as "a handful of flour" so it's been difficult to recreate them. With this - I've found it! Thanks!