My very best Oatmeal Raisin Cookies

October 13, 2006

I’ve tried several recipes before settling on this one. They’re almost, if not as, good as Mrs. Fields’ cookies. But less sweet.

Ingredients

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
3 tablespoons milk
2 teaspoon vanilla extract
2 cups all-purpose or whole-wheat flour
1 box vanilla instant pudding mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
2 1/2 cups rolled oats (not instant) – best to have half quick, half rolled
2 cup raisins or dried cranberries, soaked in boiling water for 1 hour and drained
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F .
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar until smooth.
Add eggs, and vanilla and beat till fluffy.
Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
Stir in the oats and raisins. Chill dough 1 hour.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Use small ice cream scooper.
Bake until light and golden. Do not overbake. 10-12 minutes.
Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Store in airtight container.

Note: if you only have rolled oats, use the blender to grind it. Just a few quick pulses should do.

Posted by:

leanh

Sand and Dust