OATMEAL-RAISIN COOKIES
Sep 20 '00
I love those big soft Archway and Grandma's oatmeal cookies. Before now, I could never seem to make any that even came close. I got this recipe from a friend and it makes cookies just as soft and delicious as those sold by those companies--minus the preservatives!
You'll need:
1/2 cup raisins
1/3 cup water
1/2 cup shortening
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups dark brown sugar
2 cups all-purpose flour
1 1/4 cups oats
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins
Preheat oven to 275 degrees. Combine raisins and water in food processor and blend on high for one minute or until mixture is smooth. I sometimes just use my mixer for this.
Combine the raisin mixture with the shortening, egg, brown sugar and vanilla in a large bowl. Mix until smooth.
In another bowl, mix flour and oats, baking soda cinnamon and salt. Combine this with everything in the first bowl and mix well. Put in the second 1/2 cup of raisins.
Roll 3 tablespoons of this dough into a ball and press until 1/2" thick on an ungreased cookie sheet. Repeat this for each cookie. Bake for 10 to 20 minutes. The trick to keeping the cookies soft is to not overbake. Remove cookies from oven when the edges are a light brown. If left in oven too long, the cookies will be hard. This recipe will make about 1 1/2 dozen.
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