Recipe: Soft 'n' Chewy Oatmeal Cookies
Whether served at dinner or packed in a lunch if there are leftovers for the next day, I hope these soft, cinnamony treats provide comfort.
- 1 cup raisins
- 1/4 cup chopped dried apricots
- 1/3 cup butter, softened
- 2/3 cup shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon aluminum-free baking powder
- 1 teaspoon kosher salt
- 2 cups flour
- 1-3/4 cups quick-cook oats
- 1 1.5-ounce packet instant Maple and Brown Sugar oatmeal
Preheat oven to 350 degrees. Lightly grease a baking sheet.
Place the raisins and the apricots into a small saucepan and cover with water; bring to a boil, then remove from heat and let rest.
In a large mixing bowl, combine butter, shortening, sugar, eggs, cinnamon, baking soda, baking powder and salt. Stir in the flour, then stir in the oats and oatmeal.
Drain the dried fruit, then add it to the bowl and combine well.
With damp hands, roll ping pong-sized balls of dough and place them 2 inches apart on the baking sheet. Bake for 10 minutes until cookies are lightly browned and still slightly soft when pressed in the middle. Continue until all of the batter is used up.
Makes about 48 cookies.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Sept. 19, 2011.