Oatmeal Cookie Recipe

Oatmeal Cookie Recipe

This Oatmeal Cookie Recipe is one of my favorite cookie recipes – in fact it is right up there with Chocolate Chip Cookies and Peanut Butter Cookies and…

A few years ago I had a Japanese exchange student living with me and she really liked to look through magazines and cookbooks and find recipes for us to try. On one of her searches she found this Oatmeal Cookie Recipe (not sure which source she found it in)  so we had to try it and found we really liked it; in fact it  has become my go-to Oatmeal Cookie Recipe with just a couple of modifications.

Oatmeal Cookie Recipe

2 1/4 cups unbleached all-purpose flour
1 t. baking soda
3/4 t. salt
1 1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. vegetable shortening
4 T. butter
2 T. vegetable oil
2 1/4 c. brown sugar, packed
2 large eggs, room temperature
1/2 c. sour cream
2 t. vanilla
3 cups oatmeal

Preheat oven to 350ºF.
Combine the flour, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside.
In your stand-mixer bowl, cream together the shortening, butter, oil and brown sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in the sour cream and vanilla.
Stir in the oats, then add the flour mixture, in three additions, beating well after each addition. (At this point you can add raisins or nuts, if you like.)
Drop the batter from a large cookie scoop onto parchment-lined or Silpat-lined baking sheet.
Bake the cookies until light tan in a preheated 350ºF oven for about 19 minutes. Don’t let them get brown, or they’ll be crisp instead of chewy.

Oatmeal Cookie Recipe
Let them cool on the cookie sheet until lukewarm, then carefully transfer them to a wire rack; they’ll be delicate when warm, then chewy as they cool.

Oatmeal Cookie Recipe
Store the cookies in a tightly closed container or plastic bag.
makes about 30 – 4” cookies

Oatmeal Cookie Recipe

Oatmeal Cookie Recipe
 
Prep time
Cook time
Total time
 
This Oatmeal Cookie Recipe is one of my favorite cookie recipes - in fact it is right up there with Chocolate Chip Cookies and Peanut Butter Cookies......
Author:
Recipe type: Cookie
Serves: 30 - 4" cookies
Ingredients
  • 2 1/4 cups unbleached all-purpose flour
  • 1 t. baking soda
  • 3/4 t. salt
  • 1 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 c. vegetable shortening
  • 4 T. butter
  • 2 T. vegetable oil
  • 2 1/4 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 c. sour cream
  • 2 t. vanilla
  • 3 cups oatmeal
Instructions
  1. Preheat oven to 350ºF.
  2. Combine the flour, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside.
  3. In a large bowl, cream together the shortening, butter, oil and brown sugar.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Beat in the sour cream and vanilla.
  6. Stir in the oats, then add the flour mixture, in three additions, beating well after each addition. (At this point you can add raisins or nuts, if you like.)
  7. Drop the batter from a large cookie scoop onto parchment-lined or Silpat-lined baking sheet.
  8. Bake the cookies until light tan in a preheated 350ºF oven for about 19 minutes. Don’t let them get brown, or they’ll be crisp instead of chewy.
  9. Let them cool on the cookie sheet until lukewarm, then carefully transfer them to a wire rack; they’ll be delicate when warm, then chewy as they cool.
  10. Store the cookies in a tightly closed container or plastic bag.

 

Note: Before you start combining ingredients be sure to pre-measure everything (mise en place (MEEZ ahn plahs)) and let it come to room temperature.

A fast way to bring eggs to room temperature is to place them in a bowl of warm water.

 

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