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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Big Oatmeal Raisin Cookies Recipe

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This recipe for Big Oatmeal Raisin Cookies is from Family Recipes to share for generations to come., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whisk together and set aside

3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream wet ingredients

2 1/8 cup vegetable shortening
1 1/2 cup sugar
1 3/4 cup brown sugar, firmly packed
3 large eggs
1 teaspoons vanilla

Then stir in
4 cups old fashioned oats
2 1⁄2 cups raisins
Directions:
Directions:
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
Fill a ice cream scoop ,scoop out cookie dough into 4 dozen large balls. Pressing down until 1/4 inch thick and 3 inches diameter.
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
Bake 9 to 12 minutes, until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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