The secret to this complex tasting, crunchy oatmeal cookie lies in one simple step -- toasting the oats before you add them to the dough.

Toasted Oatmeal Cookies

2 1/2 cups old-fashioned rolled oats, toasted (not quick cooking oats)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/2 cup vegetable shortening
1 cup dark brown sugar, firmly packed
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (or more) raisins or chocolate chunks - or a combination

1. To toast oats, preheat oven to 325°F (160°C) and spread the oats in a thin layer over a jelly roll pan. Bake 10 to 12 minutes, stirring frequently until a pale golden brown color and a nutty aroma is distinct.
2. In a large mixing bowl, sift together the dry ingredients: flour, baking soda, baking powder, salt, ground cinnamon and allspice. When oats are cool add them to the dry mixture, stirring well to combine.
3. Cream the shortening and butter with the sugars until the mixture is creamy and fluffy. Add the vanilla, then the eggs one at a time while beating at medium speed.
4. Gradually add the dry ingredients to the mix, stirring the batter by hand. Last, gently fold in the optional raisins or chocolate chunks.
5. Roll dough into golf ball sized pieces, flattening each slightly, and place them on a cookie sheet lined with a sheet of parchment paper about 2-inches apart, although they will not spread a great deal during baking.
6. Bake for approximately 13 to 15 minutes in a preheated 325°F (160°C) oven with baking racks centered. Rotate the sheets (preferably baking one sheet at a time) halfway through baking and cook until the tops appear golden brown and cooked all the way through. Cool 1 minute on baking sheet then transfer to a wire baking rack to cool.

Makes 2 1/2 to 3 dozen cookies.