Easy Oatmeal Raisin Cookies
Dave’s favorite
Oatmeal Raisin cookies are the ultimate favorite of my husband. This recipe comes close to the one my Grandpa Bender used to make.
When my sister Alice included them in our Second Batch Recipes cookbook, she wrote, “Loved them as a child, and love them now.”
I remember the taste of them on Sunday after our lunch at my grandpa’s house. He’d been a widower for quite a few years and his grandchildren always clamored for his cookies. This is a large recipe, so you can freeze a bunch to serve later, as this recipe makes a good six dozen cookies.
After you cream the butter and sugars, you add the eggs, one at a time. Add vanilla and then your dry ingredients. There’s really not a lot to it, and you can make them as large or as small as you’d like.
Baking is easy; drop by teaspoonfuls on a cookie sheet and bake. I usually make a patch and put some in the freezer – after I make sure Dave has plenty in the kitchen to snack on during the week.
When I’ve whipped up a batch of these, I know it’s worth the time it took out of my day when I put that plate in front of him. His smile (and his kiss) made me want to mix up another batch soon.
This is a repeat recipe from ten years ago. This recipe is still as good today as it was then.
Oatmeal Raisin Cookies
Ingredients
- 2 cups shortening
- 2 cups brown sugar
- 2 cups white sugar
- 6 eggs
- 5 1/2 cups minute oatmeal
- 2 cup raisins or more
- 2 1/4 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 4 1/2 cups flour
- 1 cup nuts optional
Instructions
- Cream shortening and sugars together
- Add eggs, one at a time
- Add vanilla
- Mix well.
- Add dry ingredients
- Stir in raisins and (optional) nuts
- Drop on greased cookie tray
- Bake at 350 for 10-12 minute
