Cookies are seriously one of my favorite desserts of all time. It doesn’t matter the kind… they’re all fantastic and so much fun to make. My mom asked me last week for the perfect oatmeal cookie recipe; crunchy on the outside, but buttery and soft on the inside. All I can say is she came to the right person (if there’s one thing I know how to do, it’s bake a darn cookie).

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, room temperature
1/4 c. vegetable shortening, room temperature
1 c. sugar
1 c. (packed) dark brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. old-fashioned oats
1 c. raisins
1 c. walnuts, chopped

Preheat oven to 350 degrees. In a large mixing bowl, cream butter, shortening, sugars, eggs and extract until smooth. Mix remaining dry ingredients into a separate bowl, then add slowly to wet ingredients while mixing. Lastly stir in raisins and walnuts. Plop onto a lightly buttered baking sheet (there’s enough fat in them, don’t go too wild), then bake for 15-17 minutes or until golden brown on the edges. Let cool for a few, then serve!

Note for making awesome oatmeal cookies: I DID SUCH A GREAT JOB! These came out fantastic… They’re super sweet and chewy and everything you could ever want in a cookie. The original recipe called for honey, but I skipped that because there was absolutely no need for more sugar… but if you feel like experimenting, have at it! I CANNOT BELIEVE I’M ALMOST HALF DONE A BAKER’S DOESN’T!