Old-Fashioned Oatmeal Cookies are from Michelle Wise of Spring Mills, Pennsylvania. "They're my favorite cookies to take on a trip my favorite cookies to take on a trip because they stay moist and aren't too sweet," Michelle informs. "My mother passes the recipe on to me."
- 1 cup raisins
- 1 cup water
- 3/4 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 2 cups quick-cooking oats
- 1/2 cup chopped walnuts, optional
- In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup. In a bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired.
- Drop by teaspoonfuls about 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until light brown. Yield: 5 dozen.
Originally published as Old-Fashioned Oatmeal Cookies in Taste of Home April/May 1993, p54
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Reviewed Nov. 21, 2013
"Wonderful cookies. Yup, this is a keeper,."
Reviewed Dec. 20, 2012
"It was ok, but my husband and I thought it a little dry. It was missing something to make it moist."
Reviewed Nov. 3, 2011
"Very good flavor and bake up nicely."