Oatmeal cookies are one of my favorite treats. Partly because they taste so yummy and partly because they have oats. Which makes them healthy. Right? At least, that’s what I keep telling myself.
The recipe I’m about to share might just knock your socks off.
Seriously. These cookies are chewy and moist in the middle and just a titch crisp on the edges. Perfection.
The original recipe came from a friend who swore me to secrecy. But I’ve tweeked it just enough to feel I can share without any betrayal. Besides, I’m one of those people who believe that recipes are made to be shared.
So, without further ado, here is your new favorite oatmeal cookie recipe.
Chewy Oatmeal Cookies
Chewy, moist, and just crisp around the edges.
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter, room tempurature
- 1/2 cup shortening
- 2 eggs, room tempurature
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups rolled oats
Preheat oven to 350 degrees. In a large mixing bowl combine sugars, butter, and shortening and beat until light and fluffy. Add vanilla and eggs, beating until just combined. Mix in flour, baking soda, baking powder, and salt until just combined. Mix in oats. Drop by rounded teaspoon onto ungreased cookie sheet. Bake cookies for 9 minutes, or just until the cookies begin to turn golden around the edges. You want the cookies to underbake slightly. Remove from oven and cool on cookie sheet for 1 minute. Remove to wire rack to cool completely.
Cookies are best if eaten within a day, but can be stored in an airtight container for up to 3 days.