Thursday, January 21, 2010

Oatmeal Raisin Cookies

Posted by: Maggie

I have baked these cookies several times for coworkers before, but decided to whip up a batch tonight for my boyfriend who has yet to taste them. There's not much to say about these that the 2,487 glowing reviews on don't already say, but I will add that even the most die hard chocolate lovers tend to enjoy these. The only changes I made were to add an extra 1/2 teaspoon of cinnamon (included in recipe below), and to chill the dough for about 20 minutes before attempting to roll into balls.

Make these as soon as possible if you know what's good for you (and bad for your jiggly thighs). All of the ingredients are pantry staples, so no excuses!

Side note: You'll notice that this recipe calls for shortening AND butter. Don't be one of those Crisco-haters and sub all butter. The shortening keeps the cookies soft for days, and probably won't clog your arteries til you're about 90 anyway!

What you'll need:

1/2 c salted butter, softened
1/2 c butter flavored shortening (aka Crisco)
1 c packed light brown sugar
1/2 c white sugar
2 eggs
1 t vanilla extract
1 1/2 c all-purpose flour
1 t baking soda
1 1/2 t cinnamon
1/2 t ground cloves
1/2 t salt
3 c rolled oats
1 c raisins

Preheat oven to 350 degrees.

In a large bowl, cream together butter, shortening, brown and white sugar, eggs, and vanilla.

In a small bowl, whisk together flour, baking soda, and spices. Beat dry mixture into butter mixture until well blended.

Stir in oats and raisins, and chill for 20 minutes.

Roll dough into golf ball sized mounds, and bake for 10-12 minutes, or until edges are just turning brown. Let cool on cookie sheet for several minutes or they will fall apart.


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