Difficutly: easy
Time: 15 Min
Portion: 1 serving
Ingredients:
1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
10 Tbsp. unsalted butter, at room temperature
6 Tbsp. vegetable shortening
½ cup sugar
1½ cups packed dark brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups quick-cooking oats
½ cup raisins
¼ – ½ cup mini chocolate chips
Directions:
- Preheat oven to 350°F. Whisk together flower, baking soda and salt. Using an electric mixer on medium speed, beat butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla.
- With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate and raisins.
- Line two rimmed baking sheets with parchment paper. Scoop dough into 2-Tbsp. balls and place several inches apart on baking sheets. Bake, rotating pans halfway through, until cookies are lighly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.
Notes:
Same as the Oatmeal Jumble recipe minus the walnuts, cherries, and coconut. Still very delicious!