Soft & Chewy Oatmeal Cookies
Servings: 90 cookies
Ingredients
- 2 cups (280 g) white flour
- 1 ½ cups (210 g) whole wheat or whole spelt flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup (225 g) butter room temperature
- 1 cup (240 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 cups (420 g) brown sugar
- 4 eggs
- 1 tablespoon vanilla extract or 2 packets vanilla sugar
- 3 cups (330 g) old-fashioned (rolled) oats
- 3 cups (330 g) quick-cooking oats
- 3 cups (400 g) raisins or other dried fruit, chocolate chips or chunks or chopped nuts in any combination*
Instructions
- Heat oven to 350°F (175°C). In a medium bowl, whisk together white flour, whole wheat flour, cinnamon, salt and baking soda and set aside.
- With an electric mixer, cream together butter, oil and granulated sugar. Mix in brown sugar. Add eggs and vanilla and mix well. Add flour mixture and beat until combined. Using a sturdy spoon, stir in both kinds of oats. Stir in raisins (and/or chocolate chips and nuts).
- Drop tablespoons of cookie dough (about 1 inch or 2.5 cm in diameter) onto baking tray lined with parchment paper.
- Bake for about 9-10 minutes, just until the edges are lightly golden. Cool on the tray for one minute then carefully transfer to a wire rack to cool completely. Store in a tightly-sealed container at room temperature for up to four days or in the freezer for up to two months.
Notes
* For example, 2 cups raisins and 1 cup chocolate chips or 1 ½ cups dried cranberries and 1 ½ cups white chocolate chunks or 1 ½ cups dried cherries and 1 ½ cups dark chocolate chunks.