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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 32 |
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This is the original name of these cookies. I found this recipe online when you paid a fortune with aol! This was from a prodigy site of recipes. I love oatmeal cookies and I keep going back to this recipe. It is from Martin Luther King Hospital, in LA. Read more . These are big cookies. I often add craisins to them as well. Little tang it gives it. I am sure you can add whatever you wish! Ingredients:
1 1/2 cups raisins |
2 eggs |
1 1/2 teaspoon vanilla |
2 tablespoons water |
1 cup shortening |
3/4 cup plus 2 tablespoons white sugar |
1 1/3 cup brown sugar, packed |
2 cups flour |
1 1/8 teaspoon salt |
1/2 teaspoon baking soda |
2 1/8 teaspoon bakingh powder |
3 3/4 cup rolled oats |
craisins if you wish instead or plus the raisins |
Directions:
1. Cover raisins with warm water and soak 10 minutes to plump. ( I some times soak it in rum, then drain)
2. Drain thoroughly and set aside.
3. Combine eggs, 2 tablespoons of water, vanilla, shortening and sugars in mixer bowl.
4. Sift dry ingredients.
5. Add to egg mixture and beat on low speed 2-3 minutes or until smooth.
6. Add oats and raisins mix until blended.
7. Form into 2 inch logs.
8. Wrap in waxed paper and chill until firm.
9. Slice rolls into 1/2 inch thick slices and place onto baking sheets.
10. Flatten to 1/4 inche thickness and bake.
11. 375 10 to 12 minutes.
12. I often use a big scoop and flatten down before baking.
13. This is crunchy on outside and soft inside. Almost candy like.
14. Sometimes I had to bake longer. Keep an eye on it.
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