Recipe by Kelly Vaughn
We can't keep these in stock at my house! These cookies ship well and don't stick together in the cookie jar, yet are always soft and moist. I took the liberty of doubling the original recipe becasue that way I can use an entire box of brown sugar and not have to measure it. Special note: I make mine with Smart Balance shortening, and it changes the baking characteristics slightly. They spread less and cook faster. If you use Smart Balance shortening, take them out after 9 minutes. They might look a little raw, but they'll actually be done. I've also found that cookies baked on thin cookies sheets don't spread as much, and you can pack more of them on a sheet without trouble.
- 354.88 ml shortening
- 453.59 g boxfirmly packed brown sugar (2.5 cups packed)
- 2 eggs
- 158.51 ml milk
- 14.79 ml vanilla
- 1419.54 ml quick oats, uncooked
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml salt
- 2.46 ml cinnamon
- 473.18 ml raisins
Directions See How It's Made
- Heat oven to 375.
- Line baking sheets with foil (That way you don't have to clean them!).
- Combine shortening, brown sugar, eggs, milk, and vanilla in a large bowl.
- Beat until well blended.
- In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and raisins.
- Mix into creamed mixture at low speed just til blended.
- Drop by rounded scoops 2" apart on baking sheet.
- Bake one sheet at a time for 10-12 minutes, or until lightly browned.
- Cool 2 minutes on baking sheets.
- Remove and put on rack to finish cooling.