Recipes and Cooking Customizable Oatmeal Cookies 4.0 (1) We surprised even ourselves when we made the oatmeal cookie dough ahead of time and chilled it overnight before our photo shoot. What happened? The cookies barely spread out at all when we baked them! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 8 mins Cool Time: 2 mins Total Time: 40 mins Servings: 72 Yield: 72 teaspoon-size, 36 tablespoon-size, 24 cookie scoop-size, 18 1/4-cup-size Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup shortening or butter, softened 1 ½ cup packed brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 2 eggs 1 teaspoon vanilla 1 ½ cup all-purpose flour 3 cup regular or quick-cooking rolled oats 1 cup stir-in (optional) Directions Preheat oven to 350°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. If desired, stir in the 1 cup desired stir-Ins. Drop dough by rounded teaspoons or tablespoons (or by a 1/4-cup measure or cookie scoop) 2 to 3 inches apart onto ungreased cookie sheets. Bake until lightly browned and centers appear set. (Allow 8 to 10 minutes for rounded teaspoons or tablespoons or 12 to 14 minutes for 1/4-cup or cookie-scoop portions.) Cool on cookie sheets for 2 minutes. Transfer to a wire rack; cool. Stir-Ins (pick one): 1 cup raisins1 cup semisweet or milk chocolate pieces1 cup white baking pieces1 cup butterscotch-flavor baking pieces1 cup flaked coconut1 cup candy-coated milk chocolate pieces Homemade Oatmeal Cream Pies: Prepare and bake Oatmeal Cookies as directed. For filling, in a medium mixing bowl combine 2 teaspoons hot water and 1/4 teaspoon salt, stirring until salt is dissolved. Add one 7-ounce jar marshmallow creme, 1/2 cup shortening, and 1/3 cup powdered sugar. Beat with an electric mixer on medium speed until combined. Spread filling onto bottoms of half of the Oatmeal Cookies. Top with the remaining cookies, bottom sides down. Makes about 36 small sandwich cookies.Nutrition facts per sandwich cookie: 178 calories, 2 g protein, 23 g carbohydrate, 9 g total fat (3 g sat. fat), 17 mg cholesterol, 1 g fiber, 13 g total sugar, 2% VitaminA, 0% Vitamin C, 117 mg sodium, 1% calcium, 4% iron Rate it Print Nutrition Facts (per serving) 66 Calories 3g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 66 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 9mg 3% Sodium 48mg 2% Total Carbohydrate 9g 3% Total Sugars 5g Protein 1g Calcium 6mg 0% Iron 0.3mg 2% Potassium 11mg 0% Folate, total 5.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.