Prep 30 mins
Cook 20 mins
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.
- 2 1⁄2 cups regular rolled oats
- 3⁄4 cup butter flavor shortening
- 3⁄4 cup granulated sugar
- 3⁄4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground allspice
- 1 1⁄2 cups raisins
- Preheat oven to 325°F with an oven rack in the center position.
- 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.
- Reset the oven to 350°F.
- In a mixing bowl, cream the shortening until it is soft.
- Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy.
- Beat in the eggs and vanilla.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
- Stir the flour mixture into the creamed mixture.
- Stir in the cooled oats and the raisins and mix well.
- Use a 1/3 cup measure as a scoop and level the top of the dough.
- Place the mound of dough on a greased baking sheet or on parchment paper.
- Flatten it slightly with the palm of your hand to about 5 inches in diameter.
- Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening.
- With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly.
- 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.
- Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.
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!
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