Ingredients:
- 1 ½ cups Crisco (shortening)
- 2 cups brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- ½ cup water
- 2 teaspoons vanilla extract
- 6 cups quick oats (uncooked)
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ cups raisins
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a large bowl, cream together the Crisco, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add water and vanilla; mix until smooth.
- In a separate bowl, whisk together flour, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in the oats, then fold in the raisins until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- For softer cookies, slightly underbake and let them finish setting while cooling.
- Soak raisins in warm water for 10 minutes and drain well for extra plumpness.
- Store cookies in an airtight container at room temperature for up to 5 days.
Variations
- Add 1 cup chopped walnuts or pecans for crunch.
- Substitute half the raisins with dried cranberries.
- Replace cinnamon with pumpkin spice for a seasonal twist.
Yield
Approximately 4–5 dozen cookies, depending on size
A timeless oatmeal raisin cookie recipe that never goes out of style.