Oatmeal Raisin Cookies (Just Like Gramma’s!)

Growing up, my grandmother always made oatmeal raisin cookies. They were my favorite treat, and when I made these they tasted just like hers and it was the best feeling ever. Like being a kid again. These stay soft and chewy for days if you bake them correctly, and they definitely are not an “old lady cookie” as some might think. If you’re a fan of oatmeal or raisins, then these are probably some of the best cookies you will ever eat. This recipe does call for Crisco (shortening). I’ve never substituted in the butter for it- which a lot of people do. I’m not sure what difference it would make, so I would suggest just following the recipe. When storing the cookies, to prevent them from getting hard, you can always place a piece of bread in the container. It will even make hard cookies soft. It works!

Ingredients

  • 1/2 cup crisco
  • 1 stick softened butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups oatmeal
  • 1 cup raisins

Directions

  1. Cream together the crisco, butter, sugars, eggs, and vanilla
  2. Mix in the flour, salt, and baking soda
  3. Stir in the oatmeal until well combined. Then stir in the raisins.
  4. Chill the dough for at least one hour prior to baking.
  5. After chilling the dough, drop it by spoonfuls onto a parchment paper lined baking sheet (or onto a greased sheet). Make sure there is space for the cookies to spread.
  6. Bake at 350° for 11-13 minutes- until the cookies are just starting to turn golden brown. Remove from the oven before the whole cookie is brown. They’ll keep baking after you take them out of the oven, and over baking will result in brittle cookies instead of soft and chewy ones.
  7. Cool on wire racks before eating.

ready to cream together the wet ingredients and sugar

wet ingredients & sugars mixed together

after adding flour

stirring in the oatmeal

stirring in the raisins

after chilling the dough

after dropping the dough onto the cookie sheet

a baked cookie

a pan of baked cookies showing how much the cookie dough spreads out

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About Bethea

I am a 23 year old with an unruly muse! I'm constantly crafting in some form- baking, knitting, writing, etc.

Posted on April 23, 2011, in Dessert, Recipe and tagged , , , , , , , , . Bookmark the permalink. 3 Comments.

  1. My kinda cookie. Butter, Crisco and no nuts!

  1. Pingback: Sunday Summary 4/18-4/23 « The Baker's Laboratory

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