Oatmeal Raisin Cookies

So, my favorite cookies in the whole wide world are these oatmeal raisin cookies. Could it be because my grandmother used to bake them with me when I was little?

I got to lick the bowl (they don’t let kids do that any more because of the raw eggs, a shame), a privilege we kids fought over. Whoever helped with the cooking got first dibs, so guess who was the first to volunteer to help?

Oatmeal Raisin Cookies Recipe

My grandmother used shortening, not butter, when making these cookies. These days I almost always use butter. Either will do; the shortening cookies I think tend to be a bit chewier.

By the way, if you make the cookies extra large, they will be chewier, just cook them longer (20 min instead of 10).

Do not over-bake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.

If you use salted butter, omit the salt called for in this recipe.

Ingredients

• 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
• 1 cup brown sugar, packed
• 3/4 cup granulated sugar
• 2 large eggs, beaten
• 1 Tbsp vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 cups raisins
• 1/2 cup chopped walnuts (optional)
• 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)

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