Irish Oatmeal Cookies With Raisins and Walnuts
photo by BecR2400
- Ready In:
- 42mins
- Ingredients:
- 14
- Yields:
-
3 1/2 dozen cookies
- Serves:
- 42
ingredients
- 1 1⁄4 cups raisins
- 3 -4 tablespoons Irish whiskey (or water)
- 1 cup Butter Flavor Crisco or 1 cup shortening
- 1 cup brown sugar
- 3⁄4 cup granulated sugar
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1⁄4 cups old fashioned oats or 2 1/4 cups mccann's quick-cooking irish oatmeal
- 1 1⁄4 cups broken walnut pieces
- 1⁄4 cup granulated sugar, for tops of cookies (optional)
directions
- Preheat oven to 350°F.
- Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
- In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
- In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
- Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
- Stir in the oats, then blend in the raisins and the walnuts; mix well.
- Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
- Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
- Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
- Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
- Store in an airtight container or freezer bag; these cookies freeze well.
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Reviews
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DELICIOUS sugary outside, with chewy moist insides! I microwaved the raisins in 6TBLSP Scotch whisky for 2 minutes, and let the mixture cool to room temperature. Due to emergency circumstances, I chilled the dough overnight, used small cookie scoop to make dough balls; rolled balls in organic raw Turbinado sugar and did not flatten. Cookies baked exactly 10 minutes. Because this recipe made a LOT of cookies, I will use some to make whoopie pies stuck together with Recipe #208287 ~
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Wonderful cookies! I love oatmeal cookies, too, and these are excellent. I made them gluten free using gluten free cake and cookie flour and gluten free oats. The raisins I soaked in Bourbon because that's what I had, and it was perfect :D To make them more diabetic friendly, I used erythritol in place of the granulated sugar and reduced the brown sugar, and they still are sweet enough even for DH who loves his sugar. I agree, you really can't stop eating them LOL Thanks for sharing this splendid recipe!<br/>Made for Come To A Garden Party / Diabetes Forum
Tweaks
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Wonderful cookies! I love oatmeal cookies, too, and these are excellent. I made them gluten free using gluten free cake and cookie flour and gluten free oats. The raisins I soaked in Bourbon because that's what I had, and it was perfect :D To make them more diabetic friendly, I used erythritol in place of the granulated sugar and reduced the brown sugar, and they still are sweet enough even for DH who loves his sugar. I agree, you really can't stop eating them LOL Thanks for sharing this splendid recipe!<br/>Made for Come To A Garden Party / Diabetes Forum
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>