Recipe by MasakoHI
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.
Top Review by Hazeleyes
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!
- 591.47 ml regular rolled oats
- 177.44 ml butter flavor shortening
- 177.44 ml granulated sugar
- 177.44 ml brown sugar
- 2 large eggs
- 4.92 ml vanilla
- 354.88 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml salt
- 9.85 ml cinnamon
- 4.92 ml ground allspice
- 354.88 ml raisins
Directions See How It's Made
- 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.