Recipe by Kim D.
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.
Top Review by Bluemonkey
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"
- 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
Directions See How It's Made
- 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.