Oatmeal cookies

The Thanksgiving post is taking a while, due to both of us catching killer colds.  So, in the meantime, here's an old standby.

Steve took this photo, illustrating the crispy and the chewy versions of this cookie.  Unfortunately,
I was left to my own devices photographing the making of them (remember the Springsteen concert?), so forgive the amateurish pictures below.

I love oatmeal cookies because you can kid yourself into thinking they're healthy, after all they have oats in them, and we all know oats are good for you.  And you can play around with what you add in.  I actually prefer them with raisins and walnuts, but when I made these I was feeling chocolate deprived, so I used chocolate chips.  These are another cookie that is excellent right out of the freezer, too.  Their real virtue is that they're super easy to make and virtually foolproof.

OATMEAL COOKIES

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup vegetable shortening
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, room temperature
1 1/2 cups quick-cooking oats
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
2 cups semisweet chocolate chips
1 cup toasted walnut pieces

Heat oven to 375 degrees F.

Mix sugars, butter, shortening, baking soda, cinnamon, vanilla, baking powder, salt and eggs in large mixer bowl.

 Stir in oats, flour, chocolate chips and walnuts.

 Scoop dough onto parchment-lined baking sheets with a #40 scoop, keeping 2 inches between them.

Bake 9 to 11 minutes or until light to medium brown, depending on whether you want them to be chewy or crunchy.

Makes about 3 dozen cookies.