Crisp Oatmeal Cookies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper for easy release and cleanup. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened shortening, granulated sugar, and brown sugar using an electric mixer until light and fluffy. This incorporates air and creates a tender cookie. (5 minutes)

Recipe View 2 mins Beat in the egg and vanilla extract until well combined, ensuring a smooth and emulsified batter. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This ensures even distribution of the leavening agents and salt. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cookie. (3 minutes)

Recipe View 2 mins Fold in the rolled oats, toasted coconut flakes, and dark chocolate chips until evenly distributed throughout the dough. (2 minutes)

Recipe View 10 mins Roll the dough into walnut-sized balls (about 1 inch in diameter) and place them 2 inches apart on the prepared cookie sheets. (10 minutes)

Recipe View 12 mins Bake for 10-12 minutes in the preheated oven, or until the edges are lightly golden brown and the centers are set. (12 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)