Best Oatmeal Raisin Cookies

Source: http://www.kingarthurflour.com/recipes/oatmeal-cookies-recipe

• 2 ounces (1/2 stick) unsalted butter
• 1/4 c vegetable shortening
• 3 3/4 ounces light brown sugar
• 1 3/4 ounces granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon cider or white vinegar
• 1 large egg
• 1/2 teaspoon baking soda
• 3 ounces King Arthur Unbleached All-Purpose Flour
• 5 ounces quick-cooking rolled oats
• 5 ounces golden raisins, optional

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.

2) Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar till fairly smooth; a few tiny bits of butter may still show.

3) Beat in the egg, again beating till smooth.

4) Add the baking soda and flour, beating till well incorporated.

5) Add the oats (and raisins), stirring to combine. 6) Drop the dough in 1 1/4" balls onto the prepared baking sheets; if you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread 7) Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over. 8) Remove the cookies from the oven, and let them cool right on the pan. Notes: Really excellent recipe, great spiciness Sub in whole wheat pastry flour Slightly increase number of raisins Chill/freeze batter so that the cookies will be more thick and chewy instead of spreading Made 22 cookies Tops may crack slightly in cookies that spread (chill!)