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Big Oatmeal Raisin Cookies recipe

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
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

  • 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.

    Makes 4 dozen cookies.

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  • Comments

    1 Comment


    I just have to say that I too have experienced the one time magical success with that recipe on the back of the Quaker oatmeal box, and the subsequent disappointment when I could not duplicate it. It was so funny to read your frustrations with oatmeal raisin cookie recipes because I could totally relate. And how much should I put if you think it ll work?

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