Ingredients
The following ingredients have 9 Servings
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 6 tablespoons butter, softened
- 4 tablespoons vegetable shortening
- ¾ cup brown sugar
- ½ cup white sugar
- 2 whole eggs
- 1 ½ teaspoons vanilla
- 2 ½ cups rolled oats
- ¼ cup raisins
- ¼ cup golden raisins
- ¼ cup currants
- ¼ cup walnuts, finely chopped
Instruction
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, salt, cinnamon and baking soda. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter and shortening until combined.
- Add both sugars and beat to combine. Scrape sides.
- With mixer running, add one egg at a time then add vanilla and mix.
- Add flour-cinnamon mixture to butter mixture and mix until just combined. Then add oats, both raisins, currants and nuts and switch on and off a few times to mix then remove bowl and finish mixing by hand.
- Line two sheet trays with parchment paper. Also have a small bowl of water standing by.
- I made these cookies two ounces each using a heaping one-ounce small scoop but you could just as easily use a level scoop and get three dozen smaller cookies.
- Scoop nine per pan alternating the rows so they have room to spread. Keep dipping the scoop in the water to make it easier to release the dough.
- Wet your hands slightly and pat the balls of dough down to about a half inch thick.
- Bake one pan at a time in the upper section of your oven for 9-10 minutes, rotating pan half way through.
- The center should still look raw and the outside slightly crisp with the bottom browned.
- Let cookies sit on the hot pan for five minutes. They will continue to cook.
- Remove to a rack to cool further.
