Twice-as-Nice Raisin Oatmeal Cookies

recipe
Soft and chewy, yummy and comforting--oatmeal raisin cookies just the way Grandma makes 'em.

Yield:

Makes 5 dozen

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 11 Minutes
Other: 7 Minutes

Ingredients

1 cup raisins
Boiling water
1 teaspoon butter
1 cup chopped pecans
1 cup shortening
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups uncooked quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Preparation

Combine raisins and boiling water to cover in a small bowl. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Pat raisins dry with paper towels.

Melt butter in a medium nonstick skillet. Add pecans; cook over medium heat 5 minutes or until toasted, stirring constantly. Set aside.

Beat shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add reserved raisin liquid, eggs, and vanilla, beating until blended.

Combine flour and next 4 ingredients. Gradually add to shortening mixture, stirring until blended. Stir in raisins and pecans. Drop dough by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.

Bake at 350° for 11 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.

Tip: When making cookies, always place cookie dough on cool baking sheets. Using sheets that have just been in the oven can cause cookie dough to spread too much.

Note:

Mary Conrad, Devine, Texas,

Southern Living Cook-Off Cookbook

July 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note