If I’m going to be honest here, Grandma and I don’t agree on much. Politically we’re polar opposites. Spiritually she’s Baptist and I’m anything-but-a-Baptist. She’s a fan of getting yourself married so you can pop out lots of babies and I’m a card carrying member of the Club of Perpetual Singles. She even drinks her coffee black (ugh). No my friends, we don’t agree on much. So it should come as no surprise that until now we couldn’t even agree on the perfect Oatmeal Raisin Cookie recipe. I swore by the Quaker Oats Vanishing Oatmeal Raisin Cookie recipe (tweaks: double the cinnamon, extra vanilla, underbake). Grandma stubbornly swore by her recipe which included soaking the raisins. I finally caved and decided to try her recipe which was okay but one taste of the dough made me go back to the drawing board. I finally settled on a recipe that combined the best of both recipes. The final product got Grandma’s (and Aunt Merri’s) enthusiastic seal of approval. We agree on something! Hallelujah!
First, I need you to check out the sifter I found at the lake house:
I think it was my other Grandma’s old sifter. It’s actually really handy, just squeeze the handle and it all gets sifted through. It even creates less of a mess than my normal sifter which is always a good thing since I hate cleaning.
Now onto the cookies! Grandma’s recipe has a few notable differences that I wasn’t used to including soaking raisins in boiling water.
Once I really thought about it I realized what a great idea it was, this gives us nice & plump raisins for our cookies. I’m sure I’m probably one of the last people to discover this so just humor me here. I’ve been wondering if soaking the raisins in anything else would give the cookies a tasty twist…like orange juice or whiskey. Like I said, humor me.
Grandma’s recipe also calls for more eggs than a usual cookie recipe, 3. Make sure to thoroughly incorporate each one before adding the next. It makes for an extremely rich dough. I sorta want to just dive in there. is that weird?
Adding the oatmeal, walnuts and raisins will create a very thick dough but push on, good soldier. Note: I added the walnuts & oatmeal and then divided my dough into 2 bowls so I could make one with raisins and one with chocolate chips. I like to have choices. Grandma’s recipe called for the cookies to be baked for 8-10 minutes. I’m a fan of slightly underbaking my cookies – just a personal preference – and mine took a full 10 minutes.
Ladies & Gentlemen: We’ve made the perfect Oatmeal Raisin Cookie. Or Oatmeal Chocolate Chip Cookie if that’s your where your heart leads you.
I’m not kidding folks. The textures of the oatmeal, walnuts and plump raisins makes the perfect cookie. Try it.
Oatmeal Raisin Cookies
2 cups raisins
2 cups boiling water
3/4 cup vegetable shortening
1 cup sugar
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 cups oatmeal
2 cups walnuts, chopped
- Preheat oven 325*
- In a small bowl, pour the boiling water over the raisins. Let it soak for 5 minutes & then drain.
- In a medium-sized bowl, sift flour, cinnamon, baking soda & salt. Set aside.
- In a large bowl, cream shortening & sugar together. Mix in eggs one at a time, making sure to thoroughly incorporate each egg before adding the next. Add vanilla. Mix in sifted flour mixture. Stir in oatmeal, walnuts & raisins.
- Bake 8-10 minutes until light brown.