Dec 15, 2008

Melt in your mouth Oatmeal Raisin (or Crasin) Cookies

These are very, very yummy. They are chewy and crunchy. Eric and I experimented with many recipes until we found (or created - we can't remember) this one. A note on vegetable shortening: someone once told me that she noticed a difference in her baking when she used store brand shortening as opposed to Crisco. We buy butter flavored Crisco. I would love to hear from anyone who has had a similar experience - either liking or disliking store brands. I would do the test myself, but having 4 dozen cookies hanging around my house would pose a very dangerous threat of rapid expansion to my hips, thighs, and buttocks :^) We used cherry Crazins this time and loved the change up! Also, if using raisins, use golden raisins if possible. They are more pump and juicy. Enjoy!

Oatmeal Raisin (or Crazin) Cookies

1 cup brown sugar
1 cup sugar
1 cup vegetable shortening
2 eggs
2 tsp vanilla
2 tsp milk
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups Oatmeal (whole rolled oats are best)
2 cups raisins (golden are best) or Crazins (dried cranberries)

Preheat oven to 350
Yield: about 3 dozen

Beat shortening and sugars until creamy. Add eggs, vanilla, and milk. Mix well. In a separate bowl combine flour, baking powder, and salt; add to other mixture. Stir in oatmeal and raisins.

Bake on parchment lined cookie sheets for about 10 minutes. They should be starting to brown around the edges, but still be pale in over all color. Remove from oven and let them cool on the cookie tray for a few minutes. Then transfer them to a cooling rack. Wait until they are at least cool enough not to burn your mouth - and eat.

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