The BEST Almost-Healthy Oatmeal Cookies
1/3 C white sugar
1/3 C brown sugar
1/2 C Crisco shortening
1 large egg
1 tsp. vanilla
1/8 tsp. almond extract
1/2 C whole wheat flour
3/4 C unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 C quick-cooking oatmeal
1/4 C water
1/4 cup each mini-chocolate chips, walnuts, and/or unsweetened shredded coconut
Cream shortening with sugars. Add egg and extracts and beat until fluffy. Separately, combine dry ingredients (not including chocolate chips, nuts, or coconut). Add dry to wet while mixing on low speed. Slowly add water until dough is slightly sticky (you may need less than 1/4 cup).
Meanwhile, toast coconut and nuts (if using), cool completely, and add to cookie dough along with chocolate chips (if using).
Spoon on to greased or parchment paper-covered trays and bake at 350 for 15-18 minutes.
Makes 18-20 cookies.
Note: I glazed this batch to help them stay moist longer. If you want to glaze yours, mix powdered sugar, maple syrup, and a pinch of salt together with water to a slightly thickened consistency, dip each cookie, and let set before stacking or storing.