Tuesday, November 13, 2012

The Best Oatmeal Cookie You've Ever Had!

This is a minor variation on a recipe that's appeared on the Quaker Oats canister (I think). It's from the "Southern Living Cooking School". My main modification is replacing 1/2 of the chocolate chips with peanut butter chips (replacement reflected below). I know, seems very minor but it totally changes the cookie from great to out of this world.

I don't use the pecans. If you love nuts in your cookies, pecans are a great addition but for me, this cookie is perfect without them and adding them is not only unnecessary, it's overkill; the peanut butter chip modification does the trick better.

I use a Silpat and/or parchment paper instead of the cooking spray on the cookie sheet; I highly recommend one of those over the cooking spray.
1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups uncooked regular oats
1 cup chopped pecans
1/2 cup semisweet chocolate morsels
1/2 cup peanut butter chips
No-Stick Cooking Spray*

  • Beat shortening at medium speed with electric mixer until fluffy.
  • Gradually add sugars, beating well.
  • Add extracts and eggs; beat well.
  • Combine flour, baking powder, baking soda, salt, and oats.
  • Gradually add dry ingredient mixture to shortening mixture, beating well.
  • Stir in pecans and chocolate morsels.
  • Drop dough by heaping tablespoonfuls onto baking sheets coated with cooking spray.
  • Bake at 350o for 10 to 12 minutes or until lightly browned.
  • Cool slightly on baking sheets; remove to wire racks, and cool completely.

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