Great big, chewy oatmeal raisin cookies.
Recipe: Big Oatmeal RaisinCookies
3 1/4 cups all-purpose flour1 tablespoon baking powder1 1/2 teaspoons ground cinnamon
Preheat oven to 350°F (175°C).
Combine flour, baking powder, cinnamon,salt and baking soda in mixing bowl. Set aside.
Cream shortening with brown sugar andsugar until fluffy. Beat in eggs and vanilla until smooth.
Stir in reserved flour mixture until justblended. Stir in oats and raisins until just blended. (Do notover mix the dough.)
Using ice cream scoop, scoop out cookiedough into 4 dozen large balls.
Place about 6 balls on each lightly greasedbaking sheet, pressing down until about 1/4-inch thick and 3-inchesin diameter.
Bake for 9 to 12 minutes or until lightlybrowned. Cool slightly, then transfer cookies from sheets tocool completely on racks. Store in tightly sealed container.
1 teaspoon salt
1 teaspoon baking soda
2 1/8 cup vegetable shortening
1 3/4 cup firmly packed brown sugar
1 1/2 cup granlated sugar3 large eggs
1 teaspoon vanilla extract
4 cups old-fashioned (rolled) oats
2 1/2 cups raisins
Makes 4 dozen cookies.
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