As a little parting gift for my last day of work at Angeleno magazine, I thought it would be nice gesture to bake my co-workers some cookies. First, I knew that no one would complain about homemade cookies and second, it gave me the perfect excuse to bake.
I decided to bake my great grandmother’s oatmeal raisin cookies, as well as my favorite/go-to peanut butter cookies (will post at a later date). I had never made these oatmeal raisin cookies before, but oh boy were they a hit. I brought more than 60 cookies to work and not a crumb was left in the Tupperware container.
One of my co-workers, who I find absolutely hilarious, couldn’t get enough of the oatmeal raisin cookies. She told me they were worthy enough for a story by Angeleno’s acclaimed food critic, Brad A. Johnson. Although I appreciated her compliments, I highly doubt my cookies are up to par with the gourmet food typically covered in the magazine.
What I love most about these cookies is their texture—the subtle crunchiness of the edges juxtaposes the somewhat gooey interior if baked just right. So even though my great grandmother’s cookies probably wouldn’t be served at a five-star restaurant, they are absolutely scrumptious and extremely easy to make!
3 eggs, well beaten
1 cup raisins
1 tsp. vanilla
1 cup shortening
1 cup brown sugar (packed)
1 cup granulated sugar
2 1/2 cups flour
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
2 cups oats (quick)
Preheat oven to 350 degrees.
Combine eggs, raisins and vanilla. Let mixture stand for 1 hour.
Thoroughly cream shortening and sugars. Sift flour, salt, baking soda and cinnamon into creamed mixture. Blend in eggs and raisins then oatmeal. Dough will be quite stiff. Roll dough in small balls and roll in sugar, smash with small glass. Coat the bottom of the glass in sugar as well. Bake for approximately 7-10 minutes, depending on the hotness of your oven. Cookies should be golden brown.