Oatmeal Raisin Cookies

I'm still on hiatus, busy drafting and polishing my WIP, but I'm posting a recipe today so you'll know I'm still alive (and to prove I do cook from scratch sometimes. LOL). 

Today I'm sharing one of my most coveted recipes. My mom found this cookie recipe in our local paper many years ago. We tweaked it a little, and it became a favorite. 

I'm going to post two sets of ingredients. You can choose which one to follow, according to how big a batch you want to make.

The regular batch (about 3 dozen):

Dry ingredients...

2 cups rolled oats

2 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

Moist ingredients... 

1 cup melted shortening 

1 to 1 1/2 cups brown sugar

2 eggs

1 tsp vanilla extract

4 Tbsp milk

The extras...

1 to 1 1/2 cups chopped pecans

2 to 2 1/2 cups raisins

The if-I’m-gonna-cook-from-scratch-and-dirty-every-utensil-in-the-kitchen, I’m-gonna-make-it-worth-my-while batch (about 6 dozen):

Dry ingredients... 
4 cups rolled oats
4 cups all-purpose flour
1 tsp salt
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg

Moist ingredients...  
2 cups melted shortening 
2 1/2 to 3 cups brown sugar
4 eggs
2 tsp vanilla extract 
8 Tbsp (1/3 cup) milk

The extras... 
2 to 3 cups chopped pecans (10 oz.)
3 to 4 cups raisins

You'll also need cookie sheets, nonstick spray, spatulas, a mixer, bowls, measuring spoons and cups, etc. (For the large recipe, you'll need a very big mixing bowl.)

Instructions for either list:

Preheat your oven to 350*F and set out your cookie sheets.

Start by measuring all of the dry ingredients into a separate bowl from your mixing bowl. Do this in the order given, starting with the oats. After you have it all in there, turn gently several times with a spoon to mix. Set aside.

In a microwave-safe glass measuring cup, melt your shortening. Make sure the melted amount matches the recipe (it shrinks when heated). Pour that into your empty mixing bowl and blend in the brown sugar. (I use a handheld mixer.) Now add the rest of the moist ingredients and mix until blended.

*Can you use oil or butter instead of melted shortening? Yes, but it will affect the shape and consistency of the finished product. Try butter-flavored shortening. That's what I usually use.

Next, begin adding the dry ingredients in parts, pausing to mix between each addition. I do this using about 1/4 of it at a time. When the batter gets too thick to use the mixer anymore (about 3/4 of the way), dump in the pecans, then what's left of your dry mix, then the raisins. From there, use a big spoon and some elbow grease. The nuts and raisins help break up the dry stuff and get it all mixed in.

*If you think the batter is too moist, and you're sure you got the proportions right, let it sit. It'll firm up some with time. (My theory is the oats absorb some of the moisture.)

When you're ready to bake, coat your cookie sheets with nonstick spray and drop formed lumps of batter a couple inches apart. I put approx. a rounded tablespoon's worth per cookie, maybe a little more. They don't spread much at all, so you can make them generous.

Now here's the tricky part - deciding when they're done. 

*These cookies are best when baked a tad on the underdone side. If you cook them too long, they get cake-y and dry. The best time to remove them is when they still have a slight sheen on the top, in the middle at least.

Every oven cooks a little differently (mine cooks on the cool side), so you'll have to get it right for yours. I'm going to give you a starting range of 8 to 10 minutes per batch. It'll probably come out closer to about 10 to 15, but you'll have to decide what works best for you. It's better to check them at the 8- or 10-minute mark and add time than overcook them.

If stored properly, they're also more moist the second day. (My theory is the raisins give off moisture into the cookie overnight.) To store, remove from cookie sheet to wire racks to cool, then store in an airtight container.

Enjoy! :)

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My (modified) blog hiatus will probably continue thru May.