These oatmeal rosin cookies, with butter instead of shortening, are just like Grandma made them!
Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are my favorite Cookies throughout the world. You are a bit chewy in the middle and on the edges a little crispy. There are oats and sweet raisin bursts balanced on each slice.

When my grandma was old enough to sit on a chair and carry a spoon, I used to bak Oatmeal Raisin Cookies with me. Those Cookies have taught me how to weigh, how to scrub down the sides of a blender and the purest joy of everything — to look at the pot.

Who helped prepare the bowl first, and guess who was the first person to help?

What kind of oats to use?

The best use for oatmeal Cookies is an old-fashioned rolled oats or easy rolled oats. We've always used the brand Quaker, so you may find that you need to change the recipe if you use a different brand. Do not use steel-cut oats (too hard) or instant oats (too mushy).

Butter vs. Shortening?

My grandma used to shorten her biscuits, not butter (see her original Oatmeal Cookie recipe). I use butter today almost always. This way; Cookies that I find are a little chewier are being shortened.

Storing or Freezing these Cookies

Upon frying, place Cookies on the counter in a sealed jar. For a few days, they should stay fresh.

You should produce and cool the dough up to 2 days before scooping and baking (cloak it tightly with plastic wrap). Or, individual Cookies can be placed on a baked panel and frozen until solid, moved into a jar or freezer bag and freezed up for up to 3 months. Balls of Cookie frozen dough (no need to thaw) can be baked from frozen but may take a few extra minutes.

Oatmeal Raisin Cookies Recipe

When making these cookies, my grandmother used to cut, not sugar. Nowadays I use butter almost always. Both will do; Cookies that I find are somewhat chewier to shorten.

By the way, if you add Cookies to the scale, it's more chewy, just cook them longer (20 min rather than 10).

Don't overblock the cookies! The sides should be chocolate, but a very bright color for the rest of the cookie.

If you are using salted butter, leaving out the salt that this recipe calls for.

Ingredients :

  •     1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
  •     1 cup brown sugar, packed
  •     1/2 cup plus 2 tablespoons granulated Sugar
  •     2 large Eggs
  •     1 tablespoon vanilla extract
  •     1 1/2 cups all-purpose flour
  •     3/4 teaspoon salt
  •     1 teaspoon baking soda
  •     1 teaspoon ground Cinnamon
  •     1/2 teaspoon freshly grated nutmeg
  •     1 1/2 cups raisins
  •     1/2 cup chopped walnuts (optional)
  •     3 cups rolled oats (We use Quaker Old Fashioned or Quick. Do NOT use instant.)

Method :

  • Preheat: Preheat oven to 350 ° F. Preheat and prep. Grate two large Silpat baking sheets or parchment paper.
  • Mix milk, sugar, and eggs: beat butter until smooth in a large mixing bowl. Add Brown Sugar and white sugar, beat for approximately 3 minutes until fluffy. One beat at a time in eggs. Connect the extract of vanilla.
  • In a medium bowl, mix food, butter, baking soda, cinnamon, and nutmeg. In the butter-sugar mixture, add the dry ingredients. Cut the rice and nuts. Cut the oats.
  • Slice the dough onto the sheets: scoop the dough out of the sheets of Cookie with wide tablespoonfuls, leaving at least 2 inches between the cookies.
  • Cookies Bake: Bake for about 10 to 12 minutes until the Cookie edges turn golden brown. Be mindful that Cookies appear undercut everywhere but the top, brightly colored. That's all right, they'll settle down before they cool.
  • Pack, cool, and transfer: sleep on Cookie sheets for one minute. And remove them gently to a wire rack with a metal spatula. Fully refreshed. They are very fragile until they are fully refreshed. Store tightly covered.


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