These are not pretty cookies but they make up for their lack of beauty with taste. No these aren’t really healthy for you since they are loaded with sugar but these are the best tasting oatmeal raisin cookies I’ve ever tried. The boys and I are not fans of oatmeal raisin cookies but dh loves them. This recipe makes all 5 of us happy. These are very easy to make and taste so much better than the mixes in the store or even the refrigerator dough.
Chewy Oatmeal Raisin Cookies
King Arthur Baker’s Companion Cookbook
2 1/4 cups (9 1/2 oz) unbleached all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (3 1/4 oz) vegetable shortening
4 tablespoons (1/2 stick, 2 oz) butter
2 tablespoons (7/8 oz) vegetable oil
2 1/4 cups (18 oz) brown sugar
2 large eggs
1/2 cup (4 oz) yogurt, plain or vanilla, regular, low-fat or non fat **I used Greek Style Honey yogurt
2 teaspoons vanilla extract
3 cups (10 1/2 oz) rolled oats
1 1/2 cups (9 oz) raisins
Preheat the oven to 350 degrees.
Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening, butter, oil, and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.
Stir in the oats and raisins, then add the flour mixture, in three additions, beating well after each addition.
Drop the batter from a tablespoon size cookie scoop (or from a tablespoon) onto parchment lined baking sheets. Bake the cookies 14 minutes. They’ll still be light tan; don’t let them brown or they’ll be crisp instead of chewy. Let them cool on the parchment until lukewarm, then carefully transfer them to a wire rack; they’ll be delicate when warm, chewy as they cool. Store the cookies in a tightly closed container or plastic bag.
Makes about 5 dozen one inch cookies.
Nutrition Info per serving
1 cookie, 26g
8g complex carbohydrates
1g dietary fiber
10RE vitamin A