Oatmeal Raisin Cookies
This recipe makes soft and chewy cookies perfect for dipping in milk. Golden raisins or currants may be substituted for the raisins with delicious results.
Makes: 48 cookiesHands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
Makes: 48 cookies
- 8 Tbsp. butter, softened
- ¾ cup vegetable shortening
- 1½ cups dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 5 oz. water
- 2 tsp. vanilla extract
- 6 cups quick-cooking rolled oats
- 2 cups all-purpose flour
- 2 tsp. salt
- 1 tsp. baking soda
- 3 cups raisins
- Preheat oven to 350°F.
- With an electric mixer or by hand, cream together the butter, shortening, brown sugar, and granulated sugar until fluffy.
- Add eggs, water, and vanilla; combine well. Scrape down the sides of the bowl frequently during mixing.
- Mix the oats, flour, salt, and baking soda together in a bowl then add it to the butter mixture, stirring well to combine into a smooth dough. Stir in the raisins.
- Using two spoons, drop dough in mounds onto 2 large ungreased baking sheets. Wet your palm with water, and then press down on dough mounds to flatten them slightly. Bake cookies 12 minutes. Cool on a rack.