Oatmeal Raisin Cookies
A friend gave me the recipe for these cookies many years ago, and they’re as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia
Ingredients
- 1 cup shortening
- 1 cup sugar
- 1 cup packed light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned oats
- 1 cup raisins
- 1 cup coarsely chopped pecans, optional
Reviews
Really good. I used my palm to flatten cookies instead of the glass. I added chocolate chips and craisins instead of plain raisins. I was careful not to over bake and they turned out delicious.
Flavor was spot on. I did switch out butter for the shortening. However I did not like how thin they baked up, I like a thicker cookie, so I refrigerated the dough before baking another batch.
Perfect!! Recipe didn’t need any adjustments! We all loved them!
Very nice oatmeal cookie. Crunchy outside an a bit chewy on the inside.
Tastes OK, not enough raisins for that much dough.
You dont mention cooking temperature
These are the best oatmeal cookies I have ever had. Followed the recipe and was I ever surprised. They pack so much flavor it is unreal. Will be making these again.
So great. This is my husband's favorite kind of cookie. I never cared for oatmeal raisin cookies until I came across this recipe! These are fabulous. I brought these cookies to my son's preschool for a snack and I had a couple of parents ask me for the recipe. Even one of the dads! He said he'd never had a better oatmeal raisin cookie before. :) I would agree!
I made this exactly to the recipe but I didn’t have raisins, so I used craisins. Still awesome. When they say 1-inch balls, they mean it! The cookies get very large.
Perfect recipe! Saving and sharing it!