Oatmeal Raisin Cookies

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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.

Difficulty: Easy

Hands-on: 15 minutesTotal: 45 minutes

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.