Start with the shortening and sugar and beat on high speed for about two minutes. This flavorsome liquid will be added later on in the process. Let it sit while the rest of the dough is being mixed up. I place the raisins and 1 ½ cups water in a pan and bring it to a low boil letting continue for 5 minutes.Īfter the raisins have been boiled, use a metal sieve over a small bowl to drain the liquid. When I bite into an oatmeal raisin cookie, I want to taste round fleshly raisins and a lot of them. Re-hydrating the raisins is what give them their plump and juicy texture and adds moisture into the cookie dough itself. I like the pop of color that the "normal" raisins add, but either one could be used. "Golden" raisins are the other which tends to be smaller and a little sweeter in taste. "Normal" raisins which we're all probably familiar with and is what I used in the cookies you see here. There are two types of raisins that work with this cookie recipe. Raisins, of course, bring a sweeter quality to an oatmeal cookie. The measurements will be the same with either type of oat. But of course, it's all personal preference. Old fashioned oats add a chewier texture to baked goods. Therefore the oat is not lost in the bite. I've always used the "old-fashioned" rolled oats in this recipe because I've wanted the texture of a larger, thicker oat. Quick oats are chopped finer so it gives a more uniform or rounded look to the cookie. There's a difference between "old fashioned" and "quick" oats. Oatmeal and Raisins - a Matchless Combination for a Cookie How could you possibly go wrong with oats, raisins, and these spices? Both of these spices add a subtle rich dimension to the baked cookie. The nutmeg and cinnamon give layers of delicious flavors. This recipe calls for nutmeg along with cinnamon. I know that's a tall order to have all of those characteristics in one cookie, but believe me, this recipe delivers on every one of them. I prefer an Oatmeal Raisin Cookie Recipe that is moist, soft, chewy and thick as opposed to a crispy thinner one. I've returned to these cookies over and over through the years and they've never gone out of style in my kitchen. Recipes like this are tried and true through generations and tend to be some of the best on the planet. This is an old fashion recipe that has been in my family for as long as I can remember. And of course, I gorge each cookie with these succulent raisins. You also use some of the raisin liquid which adds extra moisture to the cookies. What makes this oatmeal raisin cookie stand head and shoulders above the rest are soft boiling the raisins for about 5 minutes. The cookie is loaded to the gills with plump, juicy raisins. Why I love this Oatmeal Raisin Cookie Recipe: You guys, I lose all willpower when it comes to baked goods like these as they're screaming for me to take a bite. It's so enticing that I'm having a hard time "lingering" while I wait for this next batch of Oatmeal Raisin Cookies to come out of the oven. Literally, as I'm writing this post, the aroma of cinnamon, nutmeg, and vanilla is filling my home. So, I give you Janie's (whoever she may have been) delectable, amazing, soft and fluffy cookie recipe. But she could definitely bake a killer oatmeal cookie. The recipe was titled "Janie's Oatmeal Raisin Cookies." To this day, I have no idea who Janie was. One of my favorites is the one you find here in this post. Years ago, my mom gave me a handwritten recipe book with all our cherished family recipes. Using the raisin liquid creates a luscious and moist cookie that cannot be matched! Soft boiling the raisins gives them plumpness and juiciness that your taste buds will crave. There's a touch of nutmeg along with cinnamon that adds to the dimension of flavors in this wonderful afternoon and/or midnight snack. An Old Fashioned Oatmeal Raisin Cookie Recipe that is delightfully soft, chewy and thick.
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