oatmeal raisin cookies
I tweaked Quaker's original recipe a bit to suit me. By adding a little Crisco to the recipe, it prevents the cookie from becoming too flat. Also, I use “baking” raisins because they are already plumped and moist; this making the raisins and the cookies soft, chewy, and moist. As with most baking, depending on how accurate your oven temperature is and type of cookie sheets used, baking time will vary.
yield
serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For oatmeal raisin cookies
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½ cup (1 stick) of unsalted butter, softened
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6 tablespoons of crisco (or butter flavored crisco)
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¾ cup brown sugar, firmly packed
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½ cup granulated sugar
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2 eggs
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2 teaspoons vanilla
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1½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon of cinnamon
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3 cups of old fashion oats, uncooked
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1 ½ cups of baking raisins
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¾ cup walnuts, chopped (optional)
How To Make oatmeal raisin cookies
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1Heat oven to 350 degrees. In a large bowl, beat butter, Crisco, and sugars on medium speed of electric mixer until creamy. Add in the eggs and vanilla; beat until well incorporated. Add in the flour, baking soda, cinnamon and salt; mix well. Stir in the oats and raisins until combined.
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2Drop dough by rounded tablespoonful’s onto parchment lined cookie sheets. (You can also use a cookie scoop).
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3Bake 11-12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a air tight container. These freeze well too.
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