- 1½ cups old-fashioned or quick-cooking rolled oats
- 1½ cups Dierbergs flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Dierbergs butter, softened
- 6 tablespoons solid vegetable shortening
- 1 cup Dierbergs granulated sugar
- ⅓ cup firmly packed Dierbergs brown sugar
- 1 large Dierbergs egg
- 1½ tablespoons Dierbergs milk
- 2½ teaspoons vanilla extract
In medium bowl, stir together oats, flour, baking soda, and salt; set aside.
In large mixer bowl, beat butter and shortening at medium speed until light and fluffy, about 2 to 3 minutes. Add sugars; beat until light and fluffy, about 3 minutes. Add egg, milk, and vanilla; beat at low speed until well combined. Add oat mixture; beat at low speed just until combined.
Drop dough 1 rounded tablespoon at a time onto parchment-lined baking sheets, about 2 inches apart. Bake in 325°F. oven until edges are lightly browned, about 12 minutes. Cool on baking sheets 2 minutes. Cool completely on wire racks.
White Chocolate, Cranberry, and Macadamia Oatmeal Jumbles: Prepare cookie dough as directed. Stir in 1 cup white baking chips, ½ cup sweetened dried cranberries, and ½ cup coarsely chopped macadamia nuts. Bake and cool as directed.
Makes 5 dozen
Per cookie: Calories 87 • Cholesterol 7mg • Fat 4g • Saturated Fat 2g • Sodium 32mg • Carbohydrate 12g • Protein 1g • Fiber <1g
Rum Raisin Oatmeal Cookies: Place ½ cup golden raisins, ½ cup dark raisins, and ½ cup spiced rum in microwave-safe bowl. Microwave high 1 minute or until warmed. Stir; cool to room temperature. Prepare cookie dough as directed adding 1 teaspoon ground cinnamon to flour mixture. Stir soaked raisins into dough. Bake and cool as directed.
Makes 4½ dozen
Per cookie: Calories 82 • Cholesterol 8mg • Fat 3g • Saturated Fat 2g • Sodium 31mg • Carbohydrate 12g • Protein 1g • Fiber <1g
Salted Toffee Oatmeal Cookies: Prepare cookie dough as directed. Stir in 1 cup toffee bits. Bake as directed. Remove cookies from oven; sprinkle coarse salt over tops. Cool as directed.
Makes 4 dozen
Per cookie: Calories 106 • Cholesterol 11mg • Fat 6g • Saturated Fat 3g • Sodium 135mg • Carbohydrate 13g • Protein 1g • Fiber <1g
Serving Size: Per cookie
Cholesterol: 9 mg
Fat: 4 g
Sodium: 34 mg
Carbohydrates: 10 g
Protein: 1 g
Saturated Fat: 2 g