Delicious! The best oatmeal cookies ever! Moist and chewy, and delicious--these cookies are everything an oatmeal cookie should be, and more! The raisins are plumped in Irish whiskey before adding to the batter, and there are plenty of nuts and just a hint of cinnamon in these yummy cookies. I hope you enjoy them as much as we do!
- 1 1⁄4 cups raisins
- 3 -4 tablespoons Irish whiskey (or water)
- 1 cup Butter Flavor Crisco or 1 cup shortening
- 1 cup brown sugar
- 3⁄4 cup granulated sugar
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1⁄4 cups old fashioned oats or 2 1⁄4 cups mccann's quick-cooking irish oatmeal
- 1 1⁄4 cups broken walnut pieces
- 1⁄4 cup granulated sugar, for tops of cookies (optional)
- Preheat oven to 350°F.
- Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
- In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
- In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
- Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
- Stir in the oats, then blend in the raisins and the walnuts; mix well.
- Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
- Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
- Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
- Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
- Store in an airtight container or freezer bag; these cookies freeze well.
I love oatmeal cookies! I just made these cookies and literally ran to the computer to tell everyone how good they are! Moist and chewy, and delicious! The only problem with them is that they make so many and I can't stop eating them!!!
DELICIOUS sugary outside, with chewy moist insides! I microwaved the raisins in 6TBLSP Scotch whisky for 2 minutes, and let the mixture cool to room temperature. Due to emergency circumstances, I chilled the dough overnight, used small cookie scoop to make dough balls; rolled balls in organic raw Turbinado sugar and did not flatten. Cookies baked exactly 10 minutes. Because this recipe made a LOT of cookies, I will use some to make whoopie pies stuck together with Very Lemony Frosting ~
I tried the recipe yesterday. The Cookies are awesome, even without Wiskey. I used the quick-cooking kind of oats. But you have to be careful not to eat too many, because they are so rich.