Recipe by 89240
These ain't your grandma's cookies, but sure are good. I think I would prefer these to chocolate most of the time, and that's saying alot. I make half with nuts and half without, to give people a choice.
Top Review by angelfan
These make a soft, moist cookie. The flavor is light, with just a touch of orange. I used walnuts, and molasses, as directed. I could hardly taste the oatmeal, so they do not taste like traitional oatmeal cookies. DH served some to a friend, and they both agreed this cookie is a winner.
- 3⁄4 cup raisins
- 1⁄2 cup fresh orange juice
- 1⁄3 cup unsalted butter, softened
- 1⁄4 cup vegetable oil
- 2 teaspoons vanilla
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar
- 3 tablespoons molasses
- 2 large eggs
- 1 1⁄4 cups quick-cooking oats
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄2 cup chopped pecans (optional) or 1⁄2 cup walnuts (optional)
Directions See How It's Made
- In a very small saucepan, bring orange juice to a boil.
- Add raisins, cover, and remove from heat.
- Allow to sit for 15 minutes; drain.
- While raisins are sitting, cream together butter, oil, vanilla, and zests.
- Add eggs, sugar and molasses; beat until blended.
- Sift together flour, baking powder, salt, and spices.
- Stir oats and drained raisins into wet mixture and add flour mixture slowly, mixing well.
- Stir in nuts.
- Refrigerate batter for at least 2 hours.
- Spoon heaping tablespoons of dough onto parchment lined baking sheets and flatten slightly with a spoon.
- Bake at 350° for 10-12 minutes.