Oatmeal Cookies- Grandma's

Kathie Carr

By
@kathiecc

These are the best oatmeal cookies around. Grandma soaked the raisins before adding them to the cookies, so they taste entirely different, and much better than most.

Of course she made these cookies BIG and kept them moist by placing a slice of white bread in the cookie jar.

Sometimes when I make these I use craisins, either way they are good. Thanks Grandma!


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Comments:

Serves:

24

Prep:

15 Min

Cook:

10 Min

Ingredients

3/4 c
raisins (or craisins, not in grandma's recipe but good)
1/2 c
hot water
1 c
butter, no substitute
1 c
sugar
1 c
brown sugar, firmly packed
2 large
eggs
1 tsp
vanilla extract
3 c
old-fashioned oats
1 1/2 c
all purpose flour
1 tsp
baking soda
1 tsp
salt
1/2 c
chopped walnuts

Directions Step-By-Step

1
If you are using raisins place them in a small bowl and pour very hot water on them. Let them sit for at least 1 hour but not more than 3 hours. Drain them VERY WELL and then set aside. I usually put them in a paper towel lined strainer and pat them to dry well. Then follow recipe as directed.

If you are using craisins simply measure them and set aside. Do not soak craisins.
2
In a large mixing bowl, cream shortening and sugars. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt. Gradually add to creamed mixture. Stir in walnuts and raisins or craisins.
3
Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

Store cookies in a cookie jar with a slice of bread placed inside with them. This keeps cookies from drying out.

About this Recipe

Course/Dish: Cookies