These oatmeal cookies are so delicious- I love the chewy texture, and the oatmeal flavor really comes through in them. And the best part? No raisins! I don’t mind an occasional handful of those shriveled grapes, but today I decided to leave them out of these cookies (sorry Mom & to all you raisin lovers!).
It’s just a plain & simple oatmeal cookie. No chocolate chips, no nuts, and NO raisins. Just simply soft & chewy-you will love these cookies. I promise!
JUST A FEW BAKING TIPS:
✓ DON’T OVERMIX: With almost all my cookie recipes, I always make sure to remind you to not OVERMIX the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
✓ SCOOPING THE COOKIE DOUGH: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.
★ And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie!
1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 Tablespoon vanilla extract
2 1/4 cup all-purpose flour
2 cups old fashioned oats
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, using an electric or stand mixer, cream together the granulated sugar, light brown sugar, butter, and shortening.
Add eggs one at a time, mixing between each egg.
Add baking soda, salt, baking powder and vanilla extract.
Add flour and old fashioned oats until just combined. DO NOT OVERMIX!
Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes.
Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.
Bake for 10-12 minutes or until edges are lightly browned. Let cool for 5 minutes on baking sheet before moving them to a wire rack.