The Very Best Oatmeal Raisin Cookies Ever! |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these. Ingredients:
3 large eggs, lightly beaten |
1/4 cup water |
1 cup raisins |
1 teaspoon vanilla extract |
1 cup crisco shortening |
1 teaspoon ground cinnamon |
2 1/2 cups flour |
1 teaspoon salt |
2 teaspoons baking soda |
2 cups quick-cooking oatmeal (not instant) |
1/2 cup chopped walnuts |
1 cup firmly packed brown sugar |
1 cup granulated sugar |
Directions:
1. Preheat oven to 350°.
2. Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
3. In another bowl, combine crisco, and sugars, mix well.
4. Gradually add dry ingredients.
5. Blend in raisin mixture - mix well.
6. I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
7. Bake at 350° for 10-12 minutes. Do not flatten cookies a lot - just a gentle tap.other wise they will flatten out too much.
8. Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
9. I have used this recipe for over 30 years- always outstanding- most important thing to remove cookies from oven before they are finished- residual heat in cookies will complete cooking- and result in a cookie that is not dried out.
10. I also add more walnuts, as I like lots of big nuts in my oatmeal cookies- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
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