Baking
family favorite.oatmeal raisin cookies
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Is there anything better than warm, gooey cookies fresh out of the oven? The answer: probably not! Growing up, my mom and grandma always made these oatmeal raisin cookies – which are actually one of my great grandmother’s recipes – and they’ve become a family favorite over the years. The recipe calls to soak the raisins for one hour prior to baking, and I think it makes all the difference. Dunk the warm cookies into a cold glass of milk and it’s sure to put a smile on your face!
from Caroline’s kitchen
oatmeal raisin cookies
- prep
- 1h20m
- total
- 1h30m
- serves
- 36 cookies
ingredients
- 3 eggs, well beaten
- 1 cup raisins
- 1 tsp. vanilla extract
- 1 cup shortening (Crisco)
- 1 cup light brown sugar, packed
- 1 cup white sugar, plus additional for rolling
- 2½ cups all-purpose flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 2 cups quick oats
directions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, lightly whisk together the eggs and vanilla, then add raisins. Let mixture stand for 1 hour.
- Thoroughly cream shortening with the light brown sugar and white sugar in a large bowl. Sift flour, salt, baking soda and cinnamon into the bowl and mix until creamy.
- Blend in eggs, raisins and oatmeal. The dough will be quite stiff.
- Roll dough into small balls, then roll the balls in white sugar. Place sugar-coated dough balls on the cookie sheet. Using a sugar-rimmed glass, smash the cookies down.
- Bake 12 cookies at a time on an ungreased cookie sheet for 8-10 minutes, or until golden. Bake remaining batches (will most likely be three batches or 36 cookies).
