Old-fashioned buttermilk oatmeal cookiesloaded with plumped-up, juicy raisins.
Recipe: Old-Fashioned Oatmeal-RaisinCookies
1 cup seedless raisins, plumped1 1/2 cups all-purpose flour1 teaspoon ground cinnamon1 teaspoon baking soda1/4 teaspoon salt1/2 cup vegetable shortening1 cup granulated sugar1 large egg1 1/2 cups old-fashioned rolled oats2/3 cup buttermilk1/2 cup chopped walnuts (optional)
Place raisins in a glass 2-cup measure,and pour in enough boiling water to cover; set aside to allowraisin to plump, about 20 minutes. Drain well, placing raisinson paper toweling to absorb any excess moisture.
Preheat oven to 375°F (190°C).Line baking sheets with parchment paper or lightly grease.
In a medium bowl, whisk together the flour,cinnamon, baking soda, and salt; set aside.
In a large mixing bowl, cream togetherthe shortening and sugar with an electric mixer on medium speeduntil light and fluffy. Add egg and beat until mixed well. Stirin half the flour mixture, then add the buttermilk with the remainingflour mixture, oats, nuts and raisins, stirring until just mixed.Do not over mix.
Drop dough by rounded spoonfuls 2-inchesapart onto prepared baking sheets.
Bake cookies in upper level of oven, turningposition of baking sheet halfway through baking to ensure evenbrowning, for about 8 to 10 minutes or until lightly browned.Transfer cookies to wire racks to cool.
Makes about 3 dozen cookies.
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