Prep 0 mins
Cook 18 mins
This big, dark brown, lusty rounds bear little resemblance to the light tan, chunky-looking cookies anyone would immediately identify as oatmeal. Grinding the oats makes these cookies smoother in appearance; grinding the raisins also evens out their texture and adds wonderful moistness and flavor. And molasses lends that old-fashioned taste.
- 1⁄2 cup unsalted butter
- 1⁄4 cup vegetable shortening
- 1 1⁄4 cups brown sugar
- 1⁄4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups rolled oats
- 1 cup unbleached all-purpose flour
- 1 1⁄2 cups raisins
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon baking powder
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
- In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
- Beat the oat mixture into the butter mixture until smooth.
- Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
- Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
- Bake the cookies for 18 minutes or until they're a medium golden brown.
- Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
- The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.