For some reason oatmeal cookies seem rather geriatric to me, right up there with gingersnaps and Mexican wedding cookies. Perfectly delicious, but rather grown up. Maybe its the nutritional content of the oatmeal.
Strangely, they also remind me extensively of my childhood. Maybe that’s why they seem geriatric – when you’re a kid everyone over 5 feet tall is old, old, old. Then again, I thought kids made too much noise, I watched Jeopardy, and wore pants that covered my belly button as a child, so maybe my childhood was geriatric after all.
However oatmeal cookies make you feel, they can be a slightly healthier option when your cookie cravings hit. There’s still butter and sugar, but the addition of whole wheat flour and oats really ups the filling fiber content.
I’m not a huge fan of nuts in baked goods, but the walnuts here pair very nicely with the whole wheat flour to add a great flavor to these cookies.
I’m also usually wary of using shortening but wanted to try it as the recipe stated before I strayed away. The cookies turned out really good, but I would probably use all butter next time just for nutrition’s sake.
Make these for yourself or deliver some to your grandmother and make her day.
- ½ cup butter
- ½ cup vegetable shortening
- ¾ cup white sugar
- ¾ cup brown sugar,, packed
- 1 teaspoon vanilla
- 2 eggs
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 2 cups old fashioned oats
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup milk
- 1 cup chopped walnuts
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper, a silpat, or spray with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and sugars until they are light and fluffy. Add the vanilla and eggs and beat until it is light.
- In a large bowl, combine the flours, oatmeal, salt, baking powder, and baking soda. Add about 1 cup to the butter mixture and blend. Mix in the milk, then the remaining dry ingredients. Fold in the nuts.
- Drop the doughy by the teaspoon or with a small cookie scoop onto the prepared baking sheet. Bake 10-12 minutes or until the edges and tops are beginning to brown.