These oatmeal raisin cookies are moist on the outside and just the right amount of crispy on the edges. Yes, they are made with shortening. You can sub another type of oil, but there's something about shortening that makes these taste so delicious. The spices are mostly optional. Definitely keep the cinnamon and swap out the other spices for nutmeg, or allspice. The Turbinado sugar topping right before baking adds a touch of extra sweetness and crunch.
Preheat oven to 350 degrees.
In a small pan, boil 1 cup of water and add raisins and soak for 5-10 minutes.
Using a standing mixer or hand mixer, beat together shorting, brown and white sugar until well combined.
Add well beaten eggs and vanilla. Make sure the mixture is well combined.
Whisk together flour, salt, spices* and baking soda.
Add to sugar and egg mixture and mix well, scraping down the sides.
Add 1 tablespoon of the soaked raisin water. Mix well.
*Note* Use whichever spices you prefer. Omit Cardomon or pumpkin spice, add nutmeg, allspice etc.
Add raisins and mix well.
Finally, add oats and mix well.
For giant cookies, use a 1/4 measuring cup and place in two rows on the cookie sheet. Using your fingers, flatten a little and top with a little turbinado sugar. Alternatively, for smaller cookies, use a heaping tablespoon of batter for each cookie.
Bake for 12 minutes or until golden.
After a couple of minutes out of the oven, move to a wire cooling rack.
Ingredients
Directions
Preheat oven to 350 degrees.
In a small pan, boil 1 cup of water and add raisins and soak for 5-10 minutes.
Using a standing mixer or hand mixer, beat together shorting, brown and white sugar until well combined.
Add well beaten eggs and vanilla. Make sure the mixture is well combined.
Whisk together flour, salt, spices* and baking soda.
Add to sugar and egg mixture and mix well, scraping down the sides.
Add 1 tablespoon of the soaked raisin water. Mix well.
*Note* Use whichever spices you prefer. Omit Cardomon or pumpkin spice, add nutmeg, allspice etc.
Add raisins and mix well.
Finally, add oats and mix well.
For giant cookies, use a 1/4 measuring cup and place in two rows on the cookie sheet. Using your fingers, flatten a little and top with a little turbinado sugar. Alternatively, for smaller cookies, use a heaping tablespoon of batter for each cookie.
Bake for 12 minutes or until golden.
After a couple of minutes out of the oven, move to a wire cooling rack.