MG Commercial Style Oatmeal Cookies

 



These are big, bold oatmeal cookies that remind me of the ones you find in a glass canister near the cash in a deli.
The shortening changes the texture and taste but I just as often make this all-butter and they are still beautiful, oversized oatmeal cookies.

3/4 cup unsalted butter, softened
¼ cup shortening or unsalted butter, softened
1 cup and 2 tablespoons brown sugar, firmly packed
½ cup sugar
1 tablespoon molasses
2 eggs
1 tablespoon pure vanilla extract
2 ½ cups flour
1 ½ cups oatmeal
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 ½ cup raisins or chocolate chips
1 cup walnuts, optional

Preheat oven to 375 F. Stack two baking sheets together and line the top one with parchment paper.

In a mixer bowl, blend the butter, brown sugar, and white sugar until light and fluffy about 3-4 minutes. Add in eggs and vanilla and blend well, scraping bowl often. Fold in the flour, oatmeal, cornstarch, baking soda, salt and cinnamon and blend well. Fold in raisins or chocolate chips and walnuts.

Form dough into 5-6 ounce balls and press lightly onto baking sheet. Bake 10-14 minutes or until golden brown on top. Let cookies set up on baking sheet 15 minutes.

Makes 8-12 large cookies


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