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Big oatmeal raisin cookies recipe

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Big oatmeal raisin cookies recipe

Ingredients

  • 1 cup chopped walnuts, gently toasted (optional)
  • 1 1/2 cups raisins
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 3 cups old-fashioned oatmeal, not instant or quick-prepare
  • 1 teaspoon vanilla flavoring
  • 2 cups light brown sugar
  • 2 eggs
  • 1 cup (2 sticks) unsalted butter, softened at 70 degrees
  • 1 tablespoon plus 1 teaspoon vegetable shortening

Directions

Position one oven rack within the center and the other within the lower third from the oven and preheat the oven to 375°F.

Grease 2 large baking sheets with 2 teaspoons each one of the vegetable shortening. Put aside.

Within the bowl of the electric mixer, cream the butter and brown sugar together at medium speed until very light and fluffy, about two to three minutes.

Turn the mixer off before adding the eggs and vanilla flavoring, then beat until completely combined.

Inside a medium mixing bowl, combine the oatmeal, flour, baking powder, salt, cinnamon, allspice, and nutmeg and stir to mix.

Using the mixer switched off, add some dry ingredients towards the mixing bowl. Beat on low speed until dry ingredients are simply combined, about one minute. Turn the mixer off.

Add some raisins and walnuts, if preferred, and blend at low speed until just combined.

Utilizing a 1/4-cup measure, scoop the cookie dough into 24 equal portions and put 12 from the dough balls 2 " apart on each one of the prepared baking sheets. Press the dough lower slightly together with your hands or the rear of a spoon.

Using oven mitts or pot holders, transfer the baking sheets towards the oven and bake for 22 to 25 minutes, exchanging positions of baking sheets after ten minutes.

Using oven mitts or pot holders, take away the baking sheets in the oven and hang aside on wire racks for around ten minutes, or before the cookies are nearly completely cooled. Take away the sheets in the racks.

Utilizing a metal spatula, transfer the cookies in the baking sheets towards the wire racks to enable them to finish cooling. Be cautious-these cookies are fragile while they are warm.

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