Prep 20 mins
Cook 15 mins
This is the best oatmeal cookie recipe I've found yet! People are always asking me for the recipe! They are yummy... especially with a tall glass of milk.
- 1⁄2 cup butter
- 1⁄2 cup shortening
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1⁄4 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon allspice
- 3 cups old fashioned oats
- 1 cup raisins
- In a large bowl, combine butter, shortening and sugars.
- Add eggs and vanilla and beat until fluffy.
- Combine flour, salt, baking soda, cinnamon, cloves and allspice.
- Add to creamed mixture; mix to blend.
- Stir in oatmeal and raisins.
- Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
- Bake at 350°F for 12-15 minutes.
- Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.
I made these exactly as stated with the addition of 1 cup of chopped walnuts and 1/3 cup ground flax seed. I got 5 DOZEN out of it. I used approximately 2 tsps of dough per cookie but I was eye balling the amounts and cookies ranged from 2-3 inches across and were crispy all the way through. I rolled the dough into balls rather than dropping by tsps. Even my raisin hatin' husband enjoyed these as the raisins remained chewy. This has to be the best oatmeal cookie I've made to date. The highter oatmeal to flour ratio makes for a crisp light cookie that doesn't taste too rich or "greasy"
I was in the mood for some good oatmeal and raisin cookies so I checked this website to find what I was looking for. I made these exactly as the recipe suggested and they are EXCELLENT! I made 40 large cookies from one batch (I thought I'd have to make 2 batches to feed my hungry crew of 4 kids but that won't be necessary). The cloves and allspice are a really different, really pleasing flavor. Very comforting. They came out very pretty, and they did get spread! Baking time and temperature were right on. Thanks for offering this recipe. I'll come back to this one!
Mmmmm. Good. Stayed soft too. Adaptations: 1 cup butter, omitted the shortening; decreased the granulated sugar to 1/2 cup (may omit next time as was still quite sweet), substituted whole wheat flour (gives a nice flavor), for spices used 1 tsp. Hokan Five Spice Powder (fennel seed, star anise, ginger, cloves, cinnamon) since others weren't handy. Raisins really good plumped first in water to keep moist, avoid getting hard and burned from baking.