The World’s Best (and most unassuming) Oatmeal Cookies

If you asked me what my overall favorite type of cookie was, I would not say oatmeal. They are usually too dry and crumbly or else packed with raisins or other “goodies” that I don’t care for.  However, if you asked me for my favorite cookie recipe, this one is in the top two.  I love, love, love these oatmeal cookies.  They look plain and boring, and are often left alone at pot lucks or cookie parties because of their appearance.   Once you taste these cookies, you will never again leave them behind.  I love their sneaky little flavor profile because it usually means there will be some left over for me to take home. Although that gets me in trouble with my diet, I honestly don’t mind. :) Now, are you ready to try them?  Get your gear together, preheat your oven to 350, and I will talk you through it. Untitled-1 We are going to start with two eggs, some crisco/vegetable shortening, and a cool trick I wish I had learned earlier in life.  Normally I like to trade out the vegetable shortening or oil for real butter because I like the taste much better, but in this recipe I actually use the shortening.   For the first step, crack your eggs into your 1 cup measuring cup.  Swirl the egg around so that it touches all sides of the cup. DSC_0258 Now pour your eggs into the mixing bowl. DSC_0262 The next step is the cool trick.  Fill your measuring cup with shortening.  The egg on the sides of the cup will cause the shortening to pop into the mixing bowl easy-peasy. Untitled-2 Cream together the eggs and shortening. DSC_0268 Then add 1 cup of white sugar and 1 cup of firmly packed brown sugar.  It is important to pack in the brown sugar or your measurement will be off. DSC_0273 Mix together quickly and then add the next set of the dry ingredients:  1 1/4 cup flour, 1 tsp salt, 1 tsp baking soda, and 1 tsp cinnamon.  As you can see, I let my cinnamon heap a little instead of leveling it off.  I love cinnamon and it is good for you. DSC_0274 If you couldn’t tell from my blog, website, or photography, I LOVE color!  My house is a colorful and happy place.  This includes my baking supplies as well.  Life is more fun that way. DSC_0271 Now for the vanilla.  USE THE REAL PRODUCT!  None of the fake, imitation crap.  If you have never used real vanilla, I suggest you start now.  Your world will change!  I know it is expensive but if you want the best flavor, you need to use the best ingredients.  My vanilla is from Mexico but when I run out, I will be making my own.  I will let you know when I do. For this recipe you need 1 teaspoon.  I did the dry measurements first so that they didn’t stick to the wet teaspoon after using the vanilla. DSC_0275 I make sure my dough is well mixed, scrape the sides and bottom of the bowl, and then add three cups of raw oats.  Mix again. DSC_0276 Your cookie dough mixture should look like this. DSC_0278 I know I am *supposed* to tell you not to lick the beater or eat the raw dough.  That would be a serious case of do as I say, not as I do. ;) DSC_0277 To prepare your cookie sheet, you can do one of three things: parchment paper, a silpat mat, or grease the cookie sheet.  The first two are easier clean up but are not always on hand.  Scoop heaping spoonfuls, or better yet, use a cookie scoop, to place 6 even dough balls on the sheet and slightly flatten them. DSC_0279 DSC_0281 Bake your cookies in the preheated oven (350) for 12-15 minutes.  When you take them out, let them cool for a few minutes before removing them from the cookie sheet. DSC_0282 Your cookies are ready for sharing and better yet, eating!  They will leave a heavenly aftertaste of cinnamon and vanilla that will bring you back for more.  This particular batch I baked as a homecoming for my aunt and uncle who are moving to my town but I made sure to make a few extra to keep at home.  I hope you enjoy and please let me know if you have any questions.  Happy baking!  Have a very tasty Tuesday. :)

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World’s Best Oatmeal Cookies

  • 2 eggs
  • 1 cup Crisco/Vegetable Shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 1/4 flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 cups raw oats

Bake at 350 for 12-15 minutes.

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