Prep 20 mins
Cook 10 mins
My family loves these cookies. I have had the recipe for years and do not remember who gave it to me or where I got it from but this is the only oatmeal raisin cookie recipe I use.
- 1 cup Crisco (I prefer 1/2 c margarine & 1/2 Crisco) or 1 cup butter (I prefer 1/2 c margarine & 1/2 Crisco)
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar, firmly packed
- 2 large eggs
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups quick oats
- 1 teaspoon vanilla
- 1⁄2 cup raisins
- 1⁄2 cup coconut
- Cream Crisco/butter; add sugars gradually.
- Beat in eggs, alternating with vanilla.
- Combine flour, baking soda and salt.
- Gradually add to cream mixture.
- Add oats, raisins and coconut.
- Grease pan: drop by spoonful.
- Bake at 325°F for 10 minutes.
Chewy and perfect balance of sweet/salty. If adding chocolate chips, I'd recommend cutting back on sugar a little. This is by far the Best oatmeal raisin cookie recipe I have ever made and the batch size is enough to store or share.
Good cookies albeit that they were a little too soft for our liking, would have preferred a crispier cookie. As another reviewer mentioned I cut down on the sugar using 1/2 cup of each and upped the coconut and raisins to scant one cup each.
The cookies spread just a little and I used a full tablespoon as measurement. Since Crisco is practically non-existent here I used only margarine.
The cookies baked for 12 minutes and I got 47 out of the batch.
Thanks for posting.
Very good...the coconut added a nice unexpected flavor to the cookies!