Prep 10 mins
Cook 20 mins
Normally I don't stray from my favorite Rocky Mountain Oatmeal Cookies, Rocky Mountain Oatmeal Cookies, but when I opened a new bag of Sun.Maid raisins I was impressed how fresh they were and thought I'd check out its new recipe. I had a feeling the milk the recipe was going to add something special, and even though I normally equate milk with "cakey" cookies, I had "good vibes" and decided to give it a try. My family is so glad I did! The cookies are ultra chewy and practically melt in your mouth. They are not brittle, crispy, or cakey, so if those are what you're looking for, keep on looking!
- 1⁄2 cup butter, softened
- 1⁄4 cup shortening
- 1 cup brown sugar
- 1⁄2 cup granulated sugar
- 1⁄4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 cups oatmeal (I used half quick or old fashioned)
- 1 cup sun-maid raisins (get them in the foil bag!I microwave in water to plump them first)
- Heat oven to 350 degrees.
- Beat butter, shortening, brown sugar, granulated sugar, milk, egg, and vanilla until light and fluffy.
- Combine flour, cinnamon, baking soda, and salt.
- Add to butter mixture and mix well.
- Stir in oats and raisins,.
- Drop by tablespoonfuls onto greased cookie sheets.
- Bake 12-15 minutes until barely set and golden.
- Makes 3 dozen.
These are everything you described - a very delicious cookie. Made them just as they are written except as I do in my recipe, I boiled the raisins to plump them up before adding to the batter. Thanks so much for sharing your recipe.
Fabulous cookie recipe! they bake out to just the perfect texture and don't spread too much, I omitted the raisins and used mini chocolate chips, I'll serve these at a get together this weekend, thanks Rox!...Kitten:)
YUM! Fantabulous recipe, just like said, not cakey at all. They do bake up a little on the thin side like a chocolate chip cookie, so really really watch your time. I 'had' to eat the darker brown ones. *giggles* Thanks for the great recipe.