Oatmeal and Raisin Cookies. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Transfer the cooled cookies to airtight containers and freeze them for up to twelve months.
For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags.
The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed.
How to Make Oatmeal Raisin Cookies.
You can cook Oatmeal and Raisin Cookies using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Oatmeal and Raisin Cookies
- It's 120 g of butter- softened.
- It's 120 g of soft brown sugar.
- You need 1 of egg.
- Prepare 1 tsp of Vanilla paste.
- Prepare 100 g of plain flour.
- Prepare 1/2 tsp of bicarbonate of soda.
- Prepare 1 tsp of cinnamon.
- You need Pinch of salt.
- Prepare 120 g of oats.
- You need 120 g of raisins.
Looking for oatmeal raisin cookie recipes? This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source.
Oatmeal and Raisin Cookies instructions
- Preheat oven- 180•c.
- Cream the butter, sugar, egg and vanilla with an electric whisk.
- Add the flour, bicarbonate of soda, salt and cinnamon and mix in thoroughly.
- Add the oats and raisins, combine and put the dough in the fridge for 15 minutes.
- Line a baking tray. Roll the dough into equal size balls and flatten onto the baking tray- they will spread as they bake.
- Bake for 10 minutes, and leave to cool.
The secret is soaking the raisins which makes all the difference. Baking Tips for Oatmeal Raisin Cookies. When measuring your flour, do not scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. Cool completely in pan on wire rack.