Oatmeal cookie

March 31, 2012 at 10:16 pm 1 comment

Most people’s recipe boxes have several oatmeal cookie recipes.  So add another one already.  Honestly, this is very possibly the best oatmeal cookie you will make/eat.  Credit the butter and the spices.

1/2 cup butter, softened
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cardamom (optional but oh, my …)
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins (optional)

Preheat oven to 350º F (175 Cº). In a large bowl, cream together butter, shortening, sugars, eggs, and vanilla. (Hint: crack the eggs into the measuring cup you’re going to use for the shortening, empty the eggs into the bowl, but don’t wash or rinse the cup before you put the shortening in it; the shortening will fall right out of the cup.)  Combine the dry ingredients in a separate bowl, stir into the sugar mixture, add raisins if you like.  Careful as you stir, dough will be very thick, you could break a wooden spoon.  Drop by rounded teaspoons (or a small scoop) onto a greased cookie sheet.  Bake 9 to 11 minutes until light and golden; do not over bake.  Let them “set” a couple minutes on the cookie sheet before you remove them to a foil-lined counter to cool completely.


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