Chewy Oatmeal Crispies, 2 ways

By Foodiewife

I found this recipe, many years ago, in a Country Cooking published cookbook. It's one of my favorite cookies. I recently saw that The Pioneer Woman has posted this cookie recipe, so that endorses how good these are. I've made several variations of this. 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" To see how I make these, and some tips, please see my food blog at: http://foodiewife-kitchen.blogspot.com/2010/02/oatmeal-crispies-two-ways-or-any-way.html

Ingredients

• NOTE:
• 1 cup shortening**
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 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.

Details

Servings 4
Preparation time 10mins
Cooking time 22mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

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**.
**NOTE: I use a 2-inch scoop and parchment paper, which is much easier.

Flatten with a fork***.
***Note: If you cream the butter and sugar for at least 3 minutes, the batter will be so soft you won't need to flatten it.

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. Remove to wire racks to cool.