YIELD: 2 dozen cookies
PREP TIME: 20 minutes ( includes dough chilling)
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup shortening
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 Tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 cups old fashioned oats
PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, cream together the granulated sugar, light brown sugar, butter, and shortening.
STEP 2: Add eggs one at a time, mixing between each egg.
STEP 3: Add baking soda, salt, baking powder and vanilla extract.
STEP 4: Add flour and old fashioned oats until just combined. DO NOT OVERMIX!
STEP 5: Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes. Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.
STEP 6: Bake for 10-12 minutes or until edges are lightly browned. Let cool for 5 minutes on baking sheet before moving them to a wire rack.
* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.