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Oatmeal Jumbles

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 15 mins
Cook time 12 mins
Yield 24 large cookies (serving size: 1 cookie)

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoon unsalted butter, at room temperature
  • 6 tablespoons vegetable shortening
  • 1/2 cup sugar
  • 1 1/2 cups packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup walnuts, chopped
  • 1/4 cup raisins
  • 1/4 cup dried cherries
  • 1/4 cup unsweetened coconut

Nutrition Information

  • calories 249
  • fat 12 g
  • satfat 5 g
  • protein 3 g
  • carbohydrate 33 g
  • fiber 2 g
  • cholesterol 30 mg
  • sodium 114 mg

How to Make It

  1. Preheat oven to 350ºF. Whisk together flour, baking soda and salt. Using an electric mixer on medium speed, beat butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla.

  2. With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate, walnuts, raisins, cherries and coconut.

  3. Line two rimmed baking sheets with parchment paper. Scoop dough into 2-Tbsp. balls and place several inches apart on baking sheets. Bake, rotating pans halfway through, until cookies are lightly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.