Twice-as-Nice Raisin Oatmeal Cookies

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

Yield: Makes 5 dozen
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
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

  1. 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.
  2. Melt butter in a medium nonstick skillet. Add pecans; cook over medium heat 5 minutes or until toasted, stirring constantly. Set aside.
  3. 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.
  4. 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.
  5. Bake at 350° for 11 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.
  6. 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.
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