Blue Ribbon Oatmeal Raisin Cookies
By
Stacy Nelson
@homemakingdiva
1
This award winning Oatmeal Raisin Cookie Recipe is made from ingredients stored in a mason jar in food storage and has a 3 year shelf life. The recipe not only won the blue ribbon at the state fair but also won the C & H Sugar award.
Rating:
☆☆☆☆☆ 0 votes
Serves:
18 cookies
Prep:
5 Min
Cook:
15 Min
Method:
Bake
Ingredients
- 1 1/2 c
- regular rolled oatmeal
- 1 c
- flour
- 1/2 c
- sugar
- 1/2 c
- brown sugar, firmly packed
- 1/2 tsp
- baking soda
- 1/2 tsp
- baking powder
- 1/2 tsp
- salt
- 2 Tbsp
- dry powdered whole egg
- 1 tsp
- powdered vanillla flavoring
- 1/2 c
- raisins
- 1/2 c
- shortening
- 1/4 c
- water
How to Make Blue Ribbon Oatmeal Raisin Cookies
- 1Prepare the Recipe in a Jar:
In the bottom of a wide mouth quart canning jar place oatmeal and flour - 2In a bowl mix sugars, powdered egg, baking soda, baking powder, salt and powdered vanilla. Stir ingredients and place in a small sandwich baggie (use a baggie without a ziplock closure). Twist the baggie tight and place baggie of ingredients into the jar.
- 3Place raisins in a small sandwich baggie. Twist the baggie tight and place baggie of ingredients into the jar.
- 4Clean the glass rim of the jar. Seal the jar with a FoodSaver or use an Oxygen Absorber to remove the oxygen from the jar. Place the metal lid on the jar and the metal band. For detailed instructions visit this webpage: homemakingdivas.com/mealinjar_intro. Printable tags for the jars are available. homemakingdivas.com/oatmeal_in_jar
- 5To make the cookies:
Open the jar and remove baggies. Discard the oxygen absorber. Place the baggie of the sugar mixture in a mixing bowl and add 1/2 cup shortening and 1/4 cup water. Mix until creamy. Add the flour/oatmeal ingredients and the baggie of raisins and mix. Note: If the raisins start to get a little bit hard soak them in 1/2 cup of hot water for 5-10 minutes. Drain the water off the raisins before adding them to the cookie - 6Preheat oven 350 Degrees. Drop cookie dough from spoon on cookie sheet. Bake 11-13 minutes until lightly brown on the bottom of the cookie.
