Recipe: The Essential Crisp Oatmeal Cookies (King Arthur Flour)
Description: A bit darker than most due to its dark brown sugar, this cookie retains its crisp texture even when raisins are added. Solid and sturdy, it's a good traveler.
Ingredients: [{"text": "6 tablespoons vegetable shortening"}, {"text": "1/3 cup unsalted butter"}, {"text": "1 cup dark brown sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "1 large egg"}, {"text": "1/4 cup water"}, {"text": "1 1/2 teaspoons vanilla extract"}, {"text": "1/4 teaspoon almond extract"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "1/8 teaspoon ground cloves"}, {"text": "1/4 teaspoon nutmeg"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon baking soda"}, {"text": "3 cups rolled oats"}, {"text": "1 1/4 cups unbleached all-purpose flour"}, {"text": "1 cup raisins"}, {"text": "1 cup pecans, chopped (or walnuts)"}]
Instructions: Prehead the oven to 350. Line cookie sheets with parchment.
In a large bowl, cream together the shortening, butter, sugar, egg, water, extracts, spices, salt and baking soda.
Stir in the oats, then the flour.
Add the raisins and nuts last, and stir to combine.
Drop the dough by tablespoonful onto the cookie sheets.
Bake the cookies for 14 minutes, or until they're a light golden brown.
Remove them from the oven and transfer to a rack to cool.
