This is the best oatmeal raisin cookie you'll ever eat. This old-fashioned recipe is soft with plump juicy raisins and delicious warm spices.
Prep Time 15mins
Cook Time 12mins
Total Time 27mins
Author Julie Menghini
½cupshortening(we used butter flavored)
2eggs(large, lightly beaten)
¼cupmilk(we used whole but any variety will work)
1 ⅔cupsoats(old-fashioned oats)
Preheat the oven to 350°F and line baking sheets with parchment paper.
Rinse the raisins in hot (not boiling) water and drain. Set aside.
Using an electric stand mixer fitted with the paddle attachment, cream the shortening and sugar together for 3 minutes or until light and fluffy. Add the eggs and milk. Mix on medium just until blended, 30 seconds.
In a medium-sized bowl, combine the flour, baking soda, cinnamon, and salt together. Whisk to combine.
Add the flour mixture to the mixer to the wet ingredients and blend on low for 30 seconds. Turn up the speed to medium and mix until no flour is visible.
Stir in the oatmeal and raisins. Blend on low until combined.
Scoop out 3 tablespoons of dough and place them on the parchment paper-lined baking sheet, 12 to a sheet.
Bake for 10 to 12 minutes or until the cookies are lightly browned on the edges.
Cool on the baking sheet over a cooling rack for 5 to 6 minutes and then remove the cookies to a cooling rack. Cool completely before storing.
We use a 3-tablespoon scoop for large cookies. You can make smaller cookies. The baking time may be reduced.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.