Old Fashioned Oatmeal Raisin Cookies
"Cookies like Grandma used to make. The secret is boiling the raisins to plump them up, which adds a great dimension to the wonderful spicy taste of this soft cookie. These are real special!"
photo by Marlene.
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
6 dozen
ingredients
- 1 cup seedless raisin
- 1 cup water
- 3⁄4 cup shortening
- 1 1⁄2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 2 cups rolled oats
- 1⁄2 cup chopped walnuts
directions
- Simmer raisins and water in saucepan over low heat until plump for 20 minutes.
- Drain raisin liquid into measuring cup.
- Add water to make 1/2 cup.
- Heat oven to 400 degrees.
- Cream shortening, sugar, eggs and vanilla.
- Stir in raisin liquid.
- Measure flour and combine with, baking powder, baking soda, salt and spices.
- Stir into creamed mixture.
- Add oats, nuts and raisins.
- Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet.
- Bake for 10 minutes.
Questions & Replies
-
Can I make this the day before, refrigerate over night and bake the next day? I am baking a large quantity and I like to prep my dough the night before so that way I get up and just bake everything so it is all fresh..
Reviews
-
This is an amazing recipe! I did make a few changes when I tried it. Instead of shortening I used unsalted butter. For the sugar I used 3/4 c white sugar and 3/4 c light brown sugar. I added 1/2 more oats for a total of 2 1/2 cups of oats. I also reduced the oven temp from 400 to 375 and baked for apx 12-15 minutes instead of 10. Result was soft, cake like cookies with a crispy edge. These are almost like Grandma's (but better).
-
I have used this exact recipe for years and think it is the best oatmeal cookie I have ever tasted.... -
These are the first oatmeal cookies I have baked that I liked. My only suggestion would be to make sure you boil the raisins WAY ahead of time to give them time to cool. It seems like common sense, but the first time I tried them, it was late at night and I needed them for the next day. I poured the raisin liquid in the cream mixture immediately after it finished and it melted the cream mixture and the cookies were terrible. I did let them cool for the second batch (the next day when I was a little more alert) and they went off without a hitch. Also, it didn't specify quick-cooking oats or the regular kind, but quick-cooking works great. Great recipe!
-
I've made these for 40+ years (compliments of my old tried & true 1964 Betty Crocker Cooky Book)and love how they always turn out. My only difference (personal taste only) is to use pecans instead of walnuts. Thanks for posting this old friend of our family! -
I'm 77 years old and I learned to make oatmeal cookies with this recipe. Its simply the best
see 13 more reviews
Tweaks
-
I've made these for 40+ years (compliments of my old tried & true 1964 Betty Crocker Cooky Book)and love how they always turn out. My only difference (personal taste only) is to use pecans instead of walnuts. Thanks for posting this old friend of our family!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
