This recipe for Oatmeal Raisin cookies are as vintage as the butter spotted notecard they were written on in my mother’s cursive handwriting. I wish that I was making them while wearing a dress, heels and the proverbial pearl necklace of the 1950’s housewife. These wonderful chewy cookies remind me of my childhood. I think my appreciation for them has grown as I have become an adult because, let’s face it, I would rather have been eating chocolate chip cookies rather than something that seemed healthy. No matter whether they seem healthy or not they are delicious- and it never hurts to eat something delicious that has more health benefits than so many other sweets I could make.
Chewy Oatmeal Raisin Cookies
1 C. sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 C. shortening, softened (I usually use 1/2 C. lard & 1/4 C. butter)
1 C. firmly packed brown sugar
1 tsp. vanilla
2 C. Oats, uncooked (5 min. oats)
1 C. raisins
- Pre-heat oven to 350°.
- Sift together dry ingredients.
- Beat shortening for a few minutes before adding sugar, eggs, & vanilla.
- Add in dry ingredients.
- Mix in oats and raisins.
- Drop by aprox. tablespoonful onto parchment paper on an air bake cookie sheet.
- Bake for 12 minutes and cool on a wire rack. I like to use a metal spatula to remove the cookies from the parchment paper so it is nice and clean to use for the next batch of cookies.