Toasted Oatmeal Cookies
The secret to this complex tasting, crunchy oatmeal cookie lies in one simple step—toasting the oats before you add them to the dough.
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
- 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.
- 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.
- 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.
- Gradually add the dry ingredients to the mix, stirring the batter by hand. Last, gently fold in the optional raisins or chocolate chunks.
- 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.
- 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.