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    You are in: Home / Recipes / Super-Size Oatmeal & Raisin Cookies Recipe
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    Super-Size Oatmeal & Raisin Cookies

    Super-Size Oatmeal & Raisin Cookies. Photo by MasakoHI

    1/2 Photos of Super-Size Oatmeal & Raisin Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    MasakoHI's Note:

    This is a super-size (5 - 6 inch) cookie, the type you find at coffee shops. I toasted the oatmeal before adding them to the dough; this makes them somewhat crunchy, however, you can skip this step. Besides using raisins, you can also add chocolate pieces and or nuts.

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    Ingredients:

    Yield:

    6 inch ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F with an oven rack in the center position.
    2. 2
      Spread the oatmeal on a baking sheet and toast them for 15 minutes, stirring them frequently, until they are pale gold in color. Let the oats cool before using.
    3. 3
      Reset the oven to 350°F.
    4. 4
      In a mixing bowl, cream the shortening until it is soft.
    5. 5
      Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy.
    6. 6
      Beat in the eggs and vanilla.
    7. 7
      Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
    8. 8
      Stir the flour mixture into the creamed mixture.
    9. 9
      Stir in the cooled oats and the raisins and mix well.
    10. 10
      Use a 1/3 cup measure as a scoop and level the top of the dough.
    11. 11
      Place the mound of dough on a greased baking sheet or on parchment paper.
    12. 12
      Flatten it slightly with the palm of your hand to about 5 inches in diameter.
    13. 13
      Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening.
    14. 14
      With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly.
    15. 15
      Bake the cookies in the center of the preheated oven for 18 - 20 minutes, until they are firm to the touch and lightly browned around the edges.
    16. 16
      Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.

    Ratings & Reviews:

    • on October 08, 2010

      55

      Excellent oatmeal cookie! I've always had a problem with my cookies spreading out, and these didn't at all. Must be the shortening that made the difference. I soaked my raisins in some hot water, draining well, before I added them to the dough. It seems to make them chewier. ( I sometimes add rum flavoring to the water as they soak.) I also used 1 teaspoon of cinnamon instead of two, and skipped the allspice. I added about 3/4 cup of chopped pecans. Really good...I'll be making these again soon. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2008

      55

      This is the very best oatmeal cookie that I have ever made. I was really surprised at how chewy/moist they were as I thought they would be more on the crispy side. My family loves them. The only changes I made was to us a #20 ice cream scoop to to scoop them out and I used 1/2 tsp. of freshly grated nutmeg instead of the 1 tsp. of powdered allspice. I was afraid that the allspice would be overpowering and my family doesn't care for a lot of spices. Thank you MasakoHI for a great recipe. McGregor Lass

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Super-Size Oatmeal & Raisin Cookies

    Serving Size: 1 (1204 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 346.4
     
    Calories from Fat 115
    33%
    Total Fat 12.8 g
    19%
    Saturated Fat 3.1 g
    15%
    Cholesterol 30.2 mg
    10%
    Sodium 299.3 mg
    12%
    Total Carbohydrate 54.9 g
    18%
    Dietary Fiber 2.5 g
    10%
    Sugars 31.5 g
    126%
    Protein 5.0 g
    10%

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