Oatmeal Cookies I
Photo: Evan Prodromou, CC0
This is a plain, old-fashioned oatmeal cookie built on shortening and two kinds of sugar. Beating the wet ingredients for a full ten minutes on high aerates the dough, which gives the baked cookies a soft, light texture despite the heavy load of oats. Brown sugar adds a molasses note, and the raisins are optional, so you can leave them out. The recipe makes 20 cookies in about 25 minutes.
Instructions
Heat the oven to 350°F (180°C). In a mixer, beat the shortening, brown sugar, white sugar, egg, water and vanilla on high until the mixture is light and fluffy, which takes about 10 minutes.
In a separate bowl, stir together the rolled oats, flour, baking soda and salt so the soda and salt are evenly spread through the oats.
Add the dry mixture to the creamed mixture and mix with the mixer until no dry patches remain.
Stir in the raisins by hand if you are using them.
Divide the dough into 20 equal portions and scoop them onto baking sheets, leaving a little space between each one.
Bake for 8 to 10 minutes. Serve the cookies while they are still warm, when they taste best.
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