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.
No comments:
Post a Comment