Description
Delight in these classic Oatmeal Raisin Cookies packed with chewy oats, sweet raisins, and optional nuts, chocolate chips, and coconut. Perfectly spiced with cinnamon and baked to golden perfection, these cookies offer a delightful balance of textures and flavors that make a comforting treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups shortening (or butter)
- 2 cups brown sugar (packed)
- 1 cup sugar
- 2 eggs
- ½ cup water
- 2 teaspoons vanilla extract
Dry Ingredients
- 6 cups uncooked oats (quick oats)
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Add-Ins
- 1 ½ cups raisins
- 1 cup chopped walnuts or pecans
- 1 cup chocolate chips
- 1 cup shredded coconut
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat thoroughly, ensuring an even baking temperature.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the shortening (or butter), brown sugar, sugar, eggs, water, and vanilla extract until the mixture is light and fluffy, creating a smooth base for the dough.
- Combine the Dry Ingredients: In a separate bowl, whisk together the oats, all-purpose flour, salt, baking soda, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually incorporate the dry mixture into the wet ingredients, stirring continuously until fully combined. The dough will be thick and hearty.
- Stir in Raisins and Add-Ins: Fold in the raisins, along with any optional add-ins like chopped nuts, chocolate chips, or shredded coconut, ensuring they are evenly dispersed throughout the dough.
- Shape the Cookies: Drop spoonfuls of dough, about 1 ½ tablespoons each, onto ungreased baking sheets, keeping roughly 2 inches of space between each cookie to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 11 minutes. Then rotate the baking sheets for even cooking and bake for an additional 4 minutes, or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes to set before transferring them to a wire rack to cool completely. Enjoy once cooled or slightly warm.
Notes
- Use quick oats for a softer cookie texture; old-fashioned oats will yield a chewier cookie.
- Optionally substitute shortening with butter for richer flavor.
- Ensure cookies are spaced well on baking sheets to prevent sticking.
- Walnuts or pecans add a nice crunch but can be omitted or substituted with other nuts.
- Store cookies in an airtight container at room temperature for up to one week.
- For gluten-free variation, substitute flour with a gluten-free flour blend and ensure oats are certified gluten-free.
