INGREDIENTS FOR OATMEAL RAISIN COOKIES
- quick oats oatmeal
- brown sugar
- rising agents
CAN I SUBSTITUTE THE SHORTENING?
There are substitutions for the shortening, HOWEVER shortening is used for a specific reason in cookies especially. Shortening in cookies makes the cookies fluffy and flakey. If you substitute it for butter or oil the cookies will be more flat and dense.
WHAT SPICES ARE IN OATMEAL RAISIN COOKIES?
My grandmas recipe calls for all the delicious spices. Trust me on this one. They're not overpowering but combined make the best flavor. Added bonus? Your house will smell amazing.
- all spice
HOW TO MAKE MOIST, SOFT OATMEAL RAISIN COOKIES
To start use an electric mixer (or stand mixer) and cream your sugars and shortening together. *if using butter make sure it is room temp.
Next add in your egg and cream again.
While mixing add in your spices, rising agents and flour
Lastly fold in your quick oats and raisins.
To "FOLD IN" means to fold the batter around the ingredients and gently stir them together.
BEST BAKING TIPS FOR OATMEAL RAISIN COOKIES
- I like to line my cookie sheet with a parchment paper sheet. You can also use some cooking spray or butter. But the parchment sheet ensures no stick and is totally reusable!
- When putting cookies on cookie sheet use a cookie scoop so that each cookie is the same size and will cook evenly
Bake your cookies till they are just set. Try not to let them get too brown or they will be dry and slightly crispy.
COOLING YOUR OATMEAL COOKIES
Let the cookies set on the cookie sheet for about 1 minute then remove to a cooling rack.
KEEPING YOUR OATMEAL COOKIES NICE AND MOIST!
Store cookies in an airtight bag or container. If you feel they are not as moist as you would like them place a slice of bread in the cookie bag and it will soften them right up!
How to store them so they keep their chewy softeness?
If you are not going to finish the entire batch a good way to preserve the oatmeal raisin cookies chewiness and moisture is to freeze them immediately after they have cooled. Place in an airtight bag or container and place in freezer. Let thaw before eating.
DID YOU MAKE THIS RECIPE? DO YOU HAVE QUESTIONS?
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Grandma Moon’s Oatmeal Raisin Cookies
- 1 c crisco
- 1 c sugar
- 1 c brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 c flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 2 c quick oats
- 1 c raisins
- Cream crisco, sugar, and brown sugar until light and fluffy.
- Mix in vanilla and eggs.
- Slowly add in remaining dry ingredients until just mixed.
- Bake at 350 degrees 10-13 minutes or until edges just set.
WAY to many spices. It almost burns my tongue with how much spices are in it. Never using this again was a waste of so many cookies…..
Emily Kemp says
THESE COOKIES LOOK SO DELICIOUS, MY BOYFRIEND GOES ON ABOUT THESE BEING HIS FAVOURITE COOKIES GROWING UP, NEED TO TRY THIS RECIPE