Easy Oatmeal Raisin Cookies
Oatmeal Raisin cookies are the ultimate favorite of my husband. This recipe comes close to the one my Grandpa Bender used to make. ‘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 made some the other evening and put a bunch in the freezer. Sometime this winter we’ll have a pile of young adults coming to sled ride, and these are ready to go. That’s not really why I made them, though. My hubby had had a rough day, and I knew he was tired. So I whipped up a batch of these. It was worth the time it took out of my day when I put that plate in front of him after supper. His smile (and his kiss) made me want to mix up another batch soon.
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
