Show Subscription Form




Grandma's Oatmeal Raisin Cookies Recipe
Grandma's Oatmeal Raisin Cookies Recipe photo by Taste of Home

Grandma's Oatmeal Raisin Cookies Recipe

Publisher Photo
“This is our family’s very favorite cookie. I’ve never tasted any like it! They freeze well, too.” —Susanne Spicker, North Ogden, Utah
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 2 cups raisins, chopped
  • 2 cups boiling water
  • 3/4 cup butter-flavored shortening
  • 1 cup sugar
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped walnuts

Nutritional Facts

1 cookie equals 134 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins.
  3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or until bottoms are browned. Remove to wire racks. Yield: 4 dozen.
Originally published as Grandma's Oatmeal Raisin Cookies in Taste of Home December/January 2011, p115

Nutritional Facts

1 cookie equals 134 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Grandma's Oatmeal Raisin Cookies

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 20, 2013

And add to the cookie dough.

MY REVIEW
Reviewed Feb. 20, 2013

Our family has had this recipe for years and has been our favorite the only difference I see is I keep 1/4 cup of the water from the raisins

MY REVIEW
Reviewed Dec. 20, 2012

This cookie is very soft, and when baked for 8-10 minutes appears very underbaked, i.e. shiny in the middle. I baked them 10 to 11 minutes and then let them cool on the cookie sheet for a few minutes before removing to the rack. This seemed to solve the problem, and they were still nice and soft. I like the simple flavor and the softness, and I plan to make these again!

MY REVIEW
Reviewed Nov. 13, 2011

We did not care for the taste of the cookie.

MY REVIEW
Reviewed Oct. 23, 2011

I loved this recipe, I made it for a cookie exchange and everyone loved it as well. The raisins are so soft and moist I think that makes all the difference. I did add vanilla because I add that too all my cookies, perhaps that made the difference.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT