The Essential Crunchy Oatmeal Cookies (King Arthur Flour)
- 34 cup brown sugar
- 34 cup sugar, granulated
- 12 cup unsalted butter
- 12 cup vegetable shortening
- 1 teaspoon salt
- 1 teaspoon baking powder
- 12 teaspoon cinnamon
- 14 teaspoon nutmeg
- 18 teaspoon cloves, ground
- 2 teaspoons vanilla extract
- 1 large egg
- 3 cups rolled oats
- 1 cup unbleached all-purpose flour
- 1 cup raisins
- 1 cup pecans, chopped (or walnuts)
DirectionsPreheat the oven to 325. Line cookie sheets with parchment.
In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
Beat in the egg.
Stir in the oats and flour, then the raisins and nuts.
Drop the dough by the tablespoonful onto the prepared cookie sheets.
Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
Remove them from the oven and transfer to a rack to cool.