I’m basically a grandma. I try to eat dinner around the same time every night, my hobbies include reading and baking, and I like to be in bed before 9:30. Day in and day out. And, I will never turn down an oatmeal raisin cookie. Oatmeal raisin cookies have always been gas stations cookies for me. I have never once made them- until now.
I always thought they were a “healthy” cookie. And maybe they are healthier than a double chocolate cookie, but there is still quite a bit of not great stuff in there (I’m looking at you sugar and shortening). Mixing in all those oats though, that’s the good stuff.
I love these scoops. I have one this size, and two in the perfect cupcake scoop size. It makes everything look a little more uniform.
The cookies came out a little crisp. I read the directions as 10-15 minutes. So, I baked them for about 14 minutes. It wasn’t until I was typing this that I realized the directions say 10-12 minutes. This is what happens when I try to read fast. And, in general, I’m not super confident in knowing when a cookie is done. I was thankful these looked like oatmeal raisin cookies though. Nothing is worse than thinking it’s a chocolate chip cookie, when it’s actually a oatmeal raisin cooking. That my friend is how trust issues start.
All in all though, they made me very happy. Next time, I might sub out some of the shortening for butter. I just don’t find shortening as appealing as butter, that’s all. At first, I was worried it wouldn’t be enough raisins, but it turned out just right. I ended up getting 53 cookies with this recipe. Cookies for days! And the grandma inside me has never been happier.
Oatmeal Raisin Cookies– from Taste of Home Baking book
1 cup shortening
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup golden raisins
**I omitted the walnuts and increased the amount of raisins. I used regular raisins, not golden raisins.
1- In a large bowl, cream together shortening and sugars until light and fluffy. Add in eggs and vanilla and beat until combined. In a separate bowl, combine the oats, flour, baking soda, and salt. Gradually add into the creamed mixture and mix well. Stir in walnuts (if using) and raisins.
2- Drop by tablespoons 2 inches apart onto ungreased baking sheets (I used parchment paper and it worked well). Bake at 375 degrees for 10-12 minutes or until golden brown. Cool on wire racks.
Milo is a little bit camera shy. :D