This recipe is one of my favorite oatmeal cookies. I've made several variations of this by adding pecans and butterscotch chips. It's truly the very best oatmeal cookie recipe I've ever made-- I think it's a subtle addition of cinnamon and nutmeg that gives this cookie a special "mmmmmm"
Course Dessert
Cuisine American
Keyword Chewy Oatmeal Crispies, Oatmeal Scotchies
Prep Time 15 minutesminutes
Cook Time 11 minutesminutes
Total Time 26 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Ingredients
1cupshorteningOR ½ cup shortening and ½ cup butter
1cupsugar
1cupbrown sugar
2eggs
1teaspoonvanilla extract
3cupsquick-cooking oats
1 1/2cupsall-purpose flour
1teaspoonsalt
1teaspoonbaking soda
1/4teaspoonground nutmeg
1/4teaspoonground cinnamon
Optional additions:
1cupbutterscotch morselsor chocolate chip
1cuppecansshopped
Instructions
In a mixing bow, cream shortening and sugars. Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the remaining ingredients; gradually add to creamed mixture.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
Variations:
Add any or all of these: raisins, pecans or walnuts, chocolate or butterscotch chips and even coconut.
Bake at 350°F for 10 to 12 minutes or until lightly browned. Don't over bake. They will become chewy as they cool. Remove to wire racks to cool.
Notes
I prefer to use half butter and half shortening. All butter makes the cookies burn on the edges and you don't get the right texture.NOTE: I use a 2-inch scoop and parchment paper, which is much easier.