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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We can't keep these in stock at my house! These cookies ship well and don't stick together in the cookie jar, yet are always soft and moist. I took the liberty of doubling the original recipe becasue that way I can use an entire box of brown sugar and not have to measure it. Special note: I make mine with Smart Balance shortening, and it changes the baking characteristics slightly. They spread less and cook faster. If you use Smart Balance shortening, take them out after 9 minutes. They might look a little raw, but they'll actually be done. I've also found that cookies baked on thin cookies sheets don't spread as much, and you can pack more of them on a sheet without trouble. Ingredients:
1 1/2 cups shortening |
1 (1 lb) box firmly packed brown sugar (2.5 cups packed) |
2 eggs |
2/3 cup milk |
1 tablespoon vanilla |
6 cups quick oats, uncooked |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon cinnamon |
2 cups raisins |
Directions:
1. Heat oven to 375.
2. Line baking sheets with foil (That way you don't have to clean them!).
3. Combine shortening, brown sugar, eggs, milk, and vanilla in a large bowl.
4. Beat until well blended.
5. In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and raisins.
6. Mix into creamed mixture at low speed just til blended.
7. Drop by rounded scoops 2 apart on baking sheet.
8. Bake one sheet at a time for 10-12 minutes, or until lightly browned.
9. Cool 2 minutes on baking sheets.
10. Remove and put on rack to finish cooling.
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