Oatmeal Raisin Cookies

I got this recipe from my mom and of course had to make a couple of changes for my tastes (I like raisins so I doubled them).

Step 1: Preheat the oven to 350 degrees. Put the cookie sheet in the oven to preheat it. You get a properly cooked cookie when the temperature is consistant.

Step 2: In a medium mixing bowl (just big enough for the ingredients), stir the following ingredients:

6 Cups of Oatmeal. I use Quaker Oats in the big barrel. I’ve tried the minute oats and it doesn’t work as well.
2 Cups of flour. I use Pillsbury. I can’t see that it makes a difference.
1 Teaspoon Baking Soda.

Step 3: In a large mixing bowl (this will hold this plus in the next step you’ll blend in the stuff from Step 2), mix the following ingredients:

1 cup granulated sugar.
2 cups of light brown sugar. This is one whole box of the brown sugar. If you get a bag, you’ll have to measure.
1 1/2 cups of shortening. I use Crisco and not the butter flavored one. Just straight up lard.
2 large eggs.
1/2 cup of water
2 teaspoons of pure vanilla extract. I use McCormick.

Step 4: Mix about half of the medium mixing bowl in and begin blending. You’re trying to get the oat/flour mixture wet. When the oat/flour is well mixed, blend in the rest. Again, you’re trying to get it all damp.

Step 5: Mix in 1 barrel of raisins. That’s about 4 cups and I use the Sunmaid brand. The others seem to be dryer and crunchier. Just like Step 4, you’re trying to get all the raisins covered with the oat mixture.

Each batch should make about three dozen cookies when you’re done. I usually cook a dozen per sheet. Four per row and three rows.

Once everything is ready, take out the cookie sheet. You’ll need to grease the cookie sheet. I take a sandwich bag and scoop out about 2 tablespoons of shortening and wipe down the cookie sheet. This keeps your fingers clean. Throw the bag away after each use.

Now split the total in to three parts (just a rough separation in the bowl is cool). You’ll use a tablespoon to scoop out one cookie’s worth and put it on the sheet. For a nice even lay out, put blobs in each corner first. After that, you should be able to line up the rest so you have a nice even layout.

Once you have the cookies laid out, put it in the oven and start the timer. I’ve been using about 20 minutes to cook them. Unfortunately it’ll depend on the temperature, humidity and altitude as well. The ingredients can be cooler so it’ll take an extra minute to cook right. Don’t obsess though. They’ll come out ok with a minute plus or minus. You’ll get the hang of it after you cook them a few times.

Now, lay out newspaper, or if you’re squeamish about where it’s been, wax paper. Get your oven mitt ready and use a large wide spatula. I have two that are about fried egg sized. The cookies will be large and moist so will fall apart if you use a narrow spatula.

When the cookies are done, you may not be able to tell immediately. When they’re hot, they’ll be very loose and can fall apart. After they’re cool, they’ll be perfect and ready to eat.

Enjoy.

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