The Very Best Oatmeal Raisin Cookies Ever!

Submitted by grandma2969

"We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these."

 

• Ready In: 1hr 25mins
• Ingredients: 13
• Yields: 2 Dozen
• Serves: 12

ingredients

• 3 large eggs, lightly beaten
• 1⁄4 cup water
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 cup Crisco shortening
• 1 teaspoon ground cinnamon
• 2 1⁄2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups quick-cooking oatmeal (not instant)
• 1⁄2 cup chopped walnuts
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar

directions

1. Preheat oven to 350°.
2. Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
3. In another bowl, combine crisco, and sugars, mix well.
4. Gradually add dry ingredients.
5. Blend in raisin mixture -- mix well.
6. I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
7. Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
8. Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
9. I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
10. I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

Reviews

[YungB]

KEEPER!! Crispy on the edges and soft and chewy as you go into the center. So good and so easy to do. My kind of recipe.

 

[Melinda M.]

I baked these exactly according to instructions. Frankly, I was disappointed. The recipe was easy and preparation was quick. No sifting or use of out of the ordinary ingredients. Outcome was certainly not as good as described on the 5 star ratings. They were just ok. My last tray I baked an additional 2 minutes but they still didn't crisp around the edges. We ate them, but I wouldn't make this recipe again. I'll seek out another recipe that is crispy, offers more flavor and more to my expectations. Sorry.

 

[rosemg.momone]

By far, the worst cookie I have ever made/baked. They were very dry, no flavor and I followed the recipe to a "T". After the first pan, I thought adding vanilla chips would be helpful.. again, another waste. I bake very well and this recipe was horrible. I would never advise using it. I normally do not comment on recipes, but this one was worth the comments.

 

[Sloany]

Wow! These are amazing! Soaking the raisins really makes a difference. I've been looking for a keeper oatmeal cookie recipe for a long time...and this is it! Crispy edges but soft inside! Yumm! And so much flavor!<br/><br/>My only alterations...ended up soaking the raisins for about 2 hours, and used 1/2 cup real butter, and 1/2 cup butter flavor Crisco. Also substituted pecans for walnuts.

 

[Reagan1002]

Awesome cookies!! They are so good, the very best i have ever made! I let my egg, raisin mixture set on the counter for about 2 hours. I did use half butter and half shortening. I can't quit eating them. They are so chewy and a gooey, but still a cookie! Delish! Thanks grandma2969 for your recipe!