Chewy Oatmeal Cookie
Submitted by BSomes
Classic chewy oatmeal cookies loaded with raisins, walnuts, and a hint of cinnamon. Brown sugar and butter-flavored shortening keep them soft and bendy long after they cool.
YIELD
2 1/2 dozenPREP
15 minCOOK
15 minREADY
30 minThis is the oatmeal cookie your grandma made, and there is a reason nobody has improved on it.
Butter-flavored shortening and packed brown sugar create that signature chewy center, while three full cups of quick oats give every bite real texture and heft.
Raisins plump up in the oven, walnuts add a satisfying snap, and just enough cinnamon warms the whole thing without taking over.
Drop them on the sheet, bake until barely golden, and try to let them cool before you eat three.
Kitchen Tips
- Quick oats are key here. Old-fashioned rolled oats will work but produce a slightly drier, crumblier cookie.
- Pull the cookies when they still look slightly underdone in the center. They set up on the sheet during the two-minute rest.
- For extra-plump raisins, soak them in warm water for 10 minutes and pat dry before folding into the dough.
Ingredients
Directions
Heat oven to 375-degrees F.
Grease baking sheet with shortening.
Combine shortening, light brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts.
Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet.
Bake at 375-degree for 10 to 12 minutes, or until lightly browned.
Cool 2 minutes on baking sheet.
Remove to kitchen counter.
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