Prep 20 mins
Cook 20 mins
From www.TopSecretRecipes.com. I think these taste even better than the Grandma's brand I use to buy as a teenager at convenience stores - same taste, but much fresher because it is homemade!
- 1⁄2 cup raisins
- 1⁄3 cup water
- 1⁄2 cup vegetable shortening
- 1 egg
- 1 1⁄2 cups dark brown sugar
- 1 1⁄2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 1⁄4 cups oats (not instant)
- 2 teaspoons baking soda
- 3⁄4 teaspoon cinnamon
- 1 teaspoon salt
- 1⁄2 cup raisins
- Preheat oven to 350 degrees.
- Combine raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth.
- Combine this raisin puree with the vegetable shortening, egg, brown sugar and vanilla in a large bowl.
- Mix well with electric mixer until smooth.
- In a separate bowl, combine the flour with the oats, baking soda, cinnamon and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated.
- Mix in raisins.
- Roll 3 tablespoon portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet.
- Bake for 9-11 minutes.
- Be careful not to overcook, or the cookies will not be chewy.
- Store in a sealed container.
This recipe was created by Todd Wilbur for his book "Even More Top Secret Recipes" (Penguin/Putnam 2003)
I used to have this book a few years back and this happened to be my favorite recipe, so I have made it many times, and I just wanted to let you know the wrong oven temperature is posted on this recipe. It's actually supposed to be 275 degrees. The reason for the lower temperature is that it cooks slower which keeps it moist and chewy. Don't overcook these, even if it looks gooey on top, if it has cooked for 20 minutes, take it out, you will see after it cools that it is done! These cookies are AWESOME!!
These didn't work at all for me. They were brown after 22 mins but still completely raw! They stuck to the pan and came out flat. They did have a good taste after you get past the raw part