Thursday, December 17, 2015

Grandmother's Oatmeal Cookies

This was a guest recipe from the cookie party.  The baker said she had a little trouble getting them off the baking sheet, so I'm suggesting the use of a silpat or parchment.  The cookies spread out a lot as they bake from so much sugar, so I don't recommend greasing the pan.

I'm not sure who the "Grandmother" is, but this recipe is not the same as the one I use for my Oatmeal Everything cookies.  These were very soft and chewy.  The raisins were especially soft from being soaked.  Santa would not be disappointed.

3 eggs, well beaten
1 C raisins
1 tsp vanilla
1 C shortening (may be part butter)
1 C brown sugar
1 C granulated sugar
2-1/2 C flour
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
2 C oatmeal
1/2 C chopped walnuts (optional)

1.  In a medium bowl, combine eggs, raisins, and vanilla.  Let set for one hour.

2.  Cream shortening and sugars until very light and fluffy in a large bowl.

3.  Sift together flour, salt, soda, and cinnamon.  Mix well with creamed mixture.  Blend in egg mixture.  Stir in oatmeal and walnuts; dough will be very stiff.

4.  Preheat oven to 350º and line cookie sheets with parchment or silpat.  Drop dough by the spoonful at least 2" apart.

5.  Bake for 8 to 10 minutes, until the middle is almost set.  Let cookies cool on the sheet for 2 min before transferring to cooling racks.

Yield varies by size of cookie, about 4 dz

Difficulty rating  π

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