Oatmeal Cookies
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.
- 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
Directions
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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred. |
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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. |
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3) Beat in the egg, again beating till smooth. |
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4) Add the baking soda and flour, beating till well incorporated. |
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8) Remove the cookies from the oven, and let them cool right on the pan. |
Recipe summary
- Hands-on time:
- 12 mins.
- Baking time:
- 14 mins.
- Total time:
- 26 mins.
- Yield:
- 22 cookies without raisins, 24 cookies with raisins.
- Recipe comments (19) »
Tips from our bakers
- Be sure to use quick oats from a canister: not instant breakfast oatmeal, not old-fashioned oats. Quick oats will yield the correct texture and spread.
- While it's easier to beat butter that's at cool room temperature, it's not necessary to wait for it to warm up if you've taken it straight from the fridge. You'll just need to beat it a bit longer.
- For round, symmetrical cookies, be sure to leave 2" between them on all sides. This is sufficient room that they won't spread and touch one another.
- If your baking sheets are dark/black, shorten the baking time by a minute or so. If you use air-insulated cookie sheets (which we don't recommend), increase the baking time by a couple of minutes.
| Nutrition Facts | |
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| Serving Size 1 cookie (25g)
Servings Per Batch about 22 |
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| Amount Per Serving | |
| Calories 110 | Calories from Fat 45 |
| Daily Value* | |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 15mg |
| Sodium | 85mg |
| Total Carbohydrate | 14g |
| Dietary Fiber | 1g |
| Sugars | 7g |
| Protein | 2g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/20/2009
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!
10/11/2009
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!
09/14/2009
Really didn't like the taste of these; too much oat, no enough spice to give them any sort of flavor other than oat. Perhaps it's just an American taste that we think everything should be very sweet and flavorful. i did love the oatmeal cookies with cranberries and raisins, though!
08/13/2009
Super tasty!!!! I changed the recipe a bit; for one i didn't have shortening so I used all butter. this worked fine but maybe because I used Whole Wheat Flour instead of AP. I also did not have any vinegar, so I used lemon juice. I used sucanat instead of both sugars. The outcome where soft, golden brown and delicious oatmeal cookies. Thanks KAF!!
08/11/2009
Best Oatmeal Cookie -- used a scoop and each came out perfectly shaped. The flavor is great!!!
08/04/2009
Great taste. The color after baking was right on the spot (rich brown) but they were still a little too chewy and moist. Any suggestions on how to make them a bit crunchier?
try turning the temp down and baking them longer. That helps to make them crispier. Mary @ KAF
07/07/2009
A superior oatmeal cookie! I used KAF White Whole Wheat Flour. The dough was stiff and the cookies did not spread flat in the oven, but that's fine with me, since I like a thicker, chewy cookie. In fact, I liked them best after a day, when they had entirely softened. For my taste, the amount of spice is perfect, and enhances the oatmeal flavor nicely. I did add the golden raisins, and think the cookies might have seemed a bit dry, without the moist bits they contribute. This replaces the Quaker recipe for me, as well.
07/05/2009
I doubled my batch and the texture is better than any oatmeal cookie I have ever made. I did put one-half teaspoon of the diastatic malt in there (I'm looking for a way to use up that big bag) and after reading other reviews I did cut down on the cinnamon. I cut down too much. I don't feel I can give an honest review of the flavor at this time. I should hve baked the recipe AS IS before making any changes. I think the cinnamon adjustment I made was way to drastic. I probably didn't put in more than one-half teaspoon for the doubled batch, and half that of nutmeg. Even with that said, this is the recipe I intend to use from now on. The texture is fantastic.
06/24/2009
06/15/2009
I made this recipe less the vinegar and i also used whole wheat flour in place of the white, these cookies were awesome. The cookie was perfect, very tasty and the flavor was great with the combination of nutmeg and cinnamon. I would not change one thing, I am going to take some today to share with my co-workers.
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