Sunday, May 08, 2005

Crisp Oatmeal Cookies

Crisp Oatmeal Cookies (Adapted from KAF Cookie Companion)

3 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
6 tablespoons unsalted butter, softened
6 tablespoons trans-fat free shortening (I often use spectrum organic shortening)
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup water
2 teaspoons vanilla
1/4 teaspoon almond extract
1 cup golden raisins
1 cup chopped pecans, toasted

Preheat oven to 350

In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, nutmeg and cloves.

In a large mixing bowl, beat together shortening, butter and sugars until light and fluffy. Beat in the egg, scraping down the sides if necessary. Add water, vanilla and almond - mix until combined. Add dry ingredients and stir by hand just until combined. Fold in the raisins and nuts.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookies are a light golden, about 14 minutes. Remove and let cool on the baking sheet for about 5 minutes. Place the cookies on a wire rack to finish cooling.

Makes about 46 cookies.

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  1. "...about 46 cookies."


    This recipe looks fantastic! We're supposed to have a day sometime this week where it's only supposed to be in the low 80s, I think these cookies are in our future that day!

  2. I know... it's just a habit since other people may make their tablespoons bigger or smaller!

  3. Thanks! We made these today and they were great. I appreciate the post.


  4. Kim - Great! Thanks for the feedback!

  5. I just made a recipe almost identical to these minus the nuts and the eggg and they were too thin for me. I wonder if what will happen if I add the egg to the remander of the batter as this Crisp Oatmeal recipes advises?