oatmeal + raisins + cookies = chewy bits of bliss!

recently, i’ve become a big fan of raisins. it’s as though i’m craving iron. seriously, i don’t know the why of it, but they’re such a yummy snack all on their own, no? i’ve rarely baked with raisins because many of those who reap the benefits of my cookie baking are not big fans of the nutritious snack. well, today, dear readers, that has changed.

one of my husband’s delightful co-workers at the opera mentioned he liked a good chewy oatmeal raisin cookie, and i thought it was about time to make some and send hubby down with a bunch. i’d been researching recipes for awhile, and finally blended two that looked the most promising, to come up with today’s cookie adventure.

why not try these and tell me what you think?

chewy oatmeal raisin cookies


1 cup shortening (i used crisco solid / unflavored)
1 cup sugar (regular granulated sugar, not superfine baker’s sugar)
1 cup packed light brown sugar
3 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon sea salt
2 teaspoons baking soda
1 1/2 teaspoons vietnamese cinnamon
2 cups old-fashioned oats
1 1/2 cups raisins


1. preheat oven to 350 degrees, with rack placed in the center of the oven. prepare cookie sheet(s) with parchment paper.
2. in your mixer bowl, combine the sugars and the shortening, creaming them until fluffy and light.
3. beat in eggs, one at a time, until well combined.
4. add vanilla. mix well until combined.
5. add the flour, salt, baking soda and cinnamon to the creamed mixture, and beat just until combined. do not overmix.
6. stir in oats and raisins.
7. using your #30 scoop, place 1″ rounds of dough on a parchment lined cookie sheet, about 2″ apart. gently flatten each mound of dough with your fingers
8. bake at 350 degrees for 10-12 minutes, until cookies are golden brown. be careful not to overbake. the cookies will be soft and smooshy when they first come out of the oven, but will firm up a little bit while cooling. remove cookie sheet from oven and place entire sheet on wire rack for approximately 5 minutes. after 5 minutes, remove cookies from sheet to complete cooling on wire rack.

<yield: approximately 40 cookies>

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