Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]
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One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]
I’ve never met a cookie that I didn’t like and these Oatmeal Raisin Cookies are no different. I’ve gotta warn you though…they pack a wallop of flavor and are highly addictive. Just like the ones Grandma used to make, this delicious cookie is crispy on the outside, soft on the inside and oh so satisfying. Jam packed with sweet brown sugar, spicy cinnamon, hearty oats, chewy raisins, and crunchy pecans, this trusty standby is something that everyone can agree on. Fill up the cookie jar and watch them disappear!
Here’s all you’ll need: shortening, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, salt, cinnamon, old-fashioned oats, raisins, and pecans.
And I haven’t even told you the best part yet. Oatmeal Raisin Cookies are easy peasy to make! Let’s get started…so we can get snacking. In a large bowl, cream together the shortening and sugars. Yep, both of them. I start with a hand mixer set to a low speed and then gradually increase to medium until the mixture is soft and fluffy.
Next beat in the eggs one at a time, mixing well between each addition. Then blend in the vanilla extract as well. I told you this was simple!
Mix in the baking soda, salt, and cinnamon and blend until well combined. Then add in the flour, half a cup at a time until just combined. I like to add my ingredients this way instead of mixing the dry ingredients together in a separate bowl and adding them all at once. Anything to save a dish or two and it always works out just fine for me. Our cookie dough base is looking pretty delish already!!
You’re going to need a little muscle for this next part! Ditch the hand mixture and stir in the oatmeal, raisins and pecans by hand. A wooden spoon works best because the Oatmeal Raisin Cookie dough will be thick and sticky. And doesn’t it feel more nostalgic too?!? Make sure to mix it up really, really good. We’re shooting for a little bit of oats, raisins and pecans in every bite! Feeling nutty enough? Of course you can skip the pecans if you’re not into that sort of thing.
Roll the dough into 1 inch balls and place them at least 2 inches apart on a parchment lined baking sheet. Just a heads up…these babies spread…..A LOT!!!! I find that I get my best baking results with parchment paper as opposed to cooking spray. If you want to elevate your cookie game, I highly recommend trying it!
A cookie scoop is another great tool to have handy. I typically use the 1 or 1.5″ size for cookie baking (unless I’m making some giant, monster sized cookies). This one simple tool will keep your cookies uniform in size, which means they’ll all bake at the same rate.
And one more super simple tip for perfect cookies every time is to rotate the baking sheets halfway through baking. I always use the top and middle racks in my oven, never the bottom. And then halfway through baking time, I swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly.
So anyways, now that you’ve got my best tricks up your sleeve, back to these Oatmeal Raisins! Flatten the balls slightly with the back of your hand, the back of the wooden spoon, or the back of a baking cup. Bake in a 350 degree preheated oven for 10-11 minutes. The cookies will be just beginning to brown. If the middles still look a little soft, that’s ok. They’ll be fine. Just trust me on this. It’s better to under bake this recipe than to over bake it.
You can let them sit on the baking sheet for one minute (at the very most) or remove immediately and cool on wire baking racks (the countertop will work too). The cookies will be very soft so be sure to use a spatula. OMG, don’t they look delightful?!? Full disclosure, I’ve already made Oatmeal Raisin Cookies twice this week!! Are you a classic cookie addict like us? Don’t forget to try our Best Ever Chocolate Chip Cookies or Perfect Peanut Butter Cookies!!!
Oatmeal Raisin Cookies
- 1 cup shortening
- 1 cup sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned oats
- 1 cup raisins
- 1 cup coarsely chopped pecans
- Step 1 In a large bowl, cream together the shortening and sugars. Beat in the eggs one at a time, mixing well between each addition. Blend in the vanilla extract.
- Step 2 Mix in the baking soda, salt, and cinnamon and blend until well combined. Then add in the flour, half a cup at a time until just combined.
- Step 3 Stir in the oatmeal, raisins and pecans with a wooden spoon. Mix well.
- Step 4 Roll the dough into 1 inch balls and place them at least 2 inches apart on a parchment lined baking sheet. These cookies will spread! Flatten the balls slightly with the back of your hand.
- Step 5 Bake in a 350 degree preheated oven for 10-11 minutes. Do not over bake! The edges will begin to brown but the middles will still be a bit soft.
- Step 6 Cool on wire baking racks and enjoy!
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