Chewy Oatmeal Raisin Cookies

Hands down the best oatmeal raisin cookie I have ever had -- chopping and soaking the raisins makes all the difference.

2 c. raisins, chopped
2 c. boiling water
1/2 c. shortening
1/4 c. butter
1/2 c. white sugar
1/2 c. brown sugar
3 eggs
2 1/2 c. all-purpose flour
2 c. old-fashioned oats
1 1/4 tsp. baking soda
1/2 tsp. salt
2 c. chopped walnuts

Place raisins in a small bowl.  Cover with boiling water;  let stand for 5 minutes.  Drain and set aside.

In a large bowl, cream shortening, butter, and sugars until light and fluffy.  Beat in eggs.  Combine the flour, oats, baking soda and salt;  gradually add to creamed mixture and mix well.  Stir in walnuts and raisins.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.  Flatten with a glass dipped lightly in flour.  Bake at 325 degrees for 8-10 minutes or until bottoms are browned.  Wait 5 minutes and remove to cooling racks. 

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