Oatmeal raisin cookies are a classic cookie kind of like chocolate chip or peanut butter cookies. They have been around forever. My problem is that I don’t really like raisins in my sweets. Oh, they are fine in my morning cereal or even in a broccoli salad, but don’t put them in my cookies. Instead, I totally love dried cranberries! They have almost the same texture, but I just love the sweet/tart flavor with the oatmeal cookie. Plus, they look prettier than a brown raisin!
One note about the plumpness or flatness of cookies that you bake. If you have chilled the dough or even have a dough that you’ve kept in the freezer and bake, your cookies will tend to be rounder and plumper. That’s what happened with the ones shown below. I made the dough the night before I took them to the preaching students at school and baked them the next morning. I personally like them this way, but if you don’t, then just have room temperature dough and even flatten out your dough balls a little before baking.
Anyway you like them, nothing beats warm oatmeal cookies and a cool fall day! Mmmmm!
- 3/4 cup shortening
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 cup dried cranberries (or raisins if preferred)
- 3 cups quick cooking oats
Mix shortening, sugars, egg, water, vanilla.
Stir in remaining ingredients.
Drop dough by rounded teaspoons, 1 inch apart on greased baking sheet.
Bake 12-15 minutes at 350 degrees.
Makes about 5 dozen cookies.