We love this chewy cookie. We used both kinds of raisins in this batch but have made them with only dark ones and with only golden ones. Make sure to not over bake to keep the wonderful chewy texture. Soaking them is the other secret to the perfect cookie.
Oatmeal Cookies
By Debrah Mosimann of Swiss WoodsClick on the images below to view large photos
Ingredients:
- 1 cup sugar
- 1 cup brown sugar (packed)
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 2 cups quick cooking oats
- 1 cup rolled oats
- 2 cups all-purpose flour
- 2 cups mixed raisins - golden and dark
- 1/2 cup boiling water
- 1 cup walnut pieces
Instructions:
Preheat oven to 350 degrees. Pour the boiling water over the raisins.
Mix the sugars, softened butter and shortening. Add the eggs and vanilla. Mix the oats, flour, salt and baking powder. Add to the butter/egg mixture. Add the plumped raisins and walnuts.
Using a small scoop place balls of dough on a parchment-lined cookie sheet 2 inches apart. Bake until lightly browned, about 10 minutes. DO NOT over bake.