A simple, classic recipe for soft and chewy oatmeal raisin cookies. This straightforward drop cookie is lightly spiced with cinnamon for a warm, comforting flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Shortening, softened |
| 1 cup | Sugar |
| 2 | Eggs, beaten |
| ¼ cup | Sweet Milk (Regular Milk) |
| 2 cups | Flour |
| 1 teaspoon | Baking Powder |
| ½ teaspoon | Baking Soda |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
| 2 cups | Oats |
| 1 cup | Raisins |
Instructions
- Preheat your oven to 350°F.
- In a large bowl, cream the shortening and sugar together with an electric mixer. Add the beaten eggs and mix well.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
- In a small bowl, toss the raisins with about a tablespoon of the flour mixture to coat them.
- On low speed, add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- By hand, stir in the oats and the flour-coated raisins.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.
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