| 4 tbsp (57g) | unsalted butter, softened |
| ¼ cup (50g) | vegetable shortening |
| ½ cup (106g) | light brown sugar, packed |
| ¼ cup (50g) | granulated sugar |
| 1 tsp | King Arthur Pure Vanilla Extract |
| 1¼ tsp | cinnamon |
| ⅛ tsp | nutmeg |
| ½ tsp | table salt |
| 1 tsp | cider vinegar or white vinegar |
| 1 large | egg |
| ½ tsp | baking soda |
| ¾ cup (90g) | all-purpose flour |
| 1½ cups (134g) | rolled oats, old-fashioned or quick-cooking |
| 1 cup (142g) | golden raisins |
| — | coarse salt, for sprinkling; optional |
1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.
2. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.
3. Beat in the egg, again beating until smooth.
4. Add the baking soda and flour, beating until well incorporated.
5. Add the oats (and raisins), stirring to combine.
6. Drop the dough in 1¼" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). For round, symmetrical cookies, be sure to leave 2" between them on all sides; otherwise, they'll spread into each other.
7. Bake the oatmeal cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely have a bit of a pale brown around their edges. At 14 minutes, they should be starting to color all over.
8. Sprinkle a bit of salt atop the just-baked oatmeal cookies to bring their flavor over the top, if desired.
9. Remove the oatmeal cookies from the oven, and let them cool right on the pan.