An Old Fashioned Oatmeal Raisin Cookie that is delightfully soft, chewy and thick. There’s a touch of cinnamon and nutmeg that add to the dimension of flavors in this wonderful afternoon and/or midnight snack. Soft boiling the raisins gives them plumpness and juiciness that your taste buds will crave. Using the raisin liquid creates a luscious and moist cookie that cannot be matched!
Prep Time:15 minutes
Cook Time:13 minutes
Total Time:28 minutes
Yield:3 Dozen Cookies 1x
1 cup Raisins
1 cup water
1 cup White Sugar
3/4 cup Shortening
2 large eggs
2 cups All-Purpose Flour
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/4 teaspoon Salt
1 teaspoon Baking Soda
2 cups Old Fashioned Oatmeal
1 teaspoon Vanilla
Preheat the oven to 350°F.
Bring the water and the raisins to a low boil and boil for 5 minutes.
Drain the liquid from the raisins by using a metal sieve. Reserve 1/2 cup of the raisin liquid.
Cream together the sugar and shortening for two minutes.
Add eggs one at a time and beat for one minute after each egg.
Sift or whisk together the flour, cinnamon, nutmeg, and salt.
Add the baking soda into the 1/2 cup of raisin liquid.
Stir the liquid into the creamed mixture and beat only until combined.
Add the dry ingredients into the wet ingredients and beat again only until combined.
Fold in the drained raisins, oatmeal and vanilla.
Using a cookie scoop drop the cookies onto a lightly greased cookie sheet.
Bake at 350° F for 12-15 minutes or until lightly golden brown.
Re-hydrating the raisins is what give them their plump and juicy texture and adds moisture into the cookie dough itself. Place the raisins and 1 1/2 cups water in a pan and bring it to a low boil. Let it continue to boil for 5 minutes.
When creaming the shortening and sugar, be careful not to beat too long, otherwise, it will incorporate too much air into the batter and give you lots of tiny air holes on the surface of the cookies. Two minutes is plenty for creaming.
It’s best to whisk together the flour, cinnamon, nutmeg, and salt before combining it with the shortening, sugar, and eggs.
One thing to note about measuring the flour; use the measuring cup to fluff the flour first and then measure it out. Use the flat side of a table knife to scrape off the top of the flour from the measuring cup. Don’t just shake off the excess.
Use the hand mixer to continue to combine the dry ingredients to the wet, but only until it’s combined. It’s best not to overmix at this stage, otherwise, the cookies can become tough.
Baking soda is a leavening agent which works in baked goods to create an airy effect. In this recipe add the baking soda to half a cup of raisin liquid. Then add that to the batter, just until combined.
Using a wooden spoon or a rubber spatula, fold in the plump raisins, oatmeal and vanilla to the batter. Again, do not over-mix.
Some recipes call for chilling the dough before baking it so that the cookie dough does not flatten out too much. But with this recipe, you do not need to do that.
Another reason for flat cookies is greasing the pan too heavily. It just needs a light film of cooking spray.
Any time you are cooking or baking, don’t just go by the times given in a recipe because different ovens cook differently. I wouldn’t just walk away and wait for the timer to go off. Keep an eye on it and watch for the desired results.