Bakery-Style Oatmeal Raisin Cookies
Our family recipe for large, bakery-style oatmeal raisin cookies. They have that perfect soft and chewy texture and are oh so easy to make.
Servings: 12 cookies
Ingredients
- 3/4 cup Crisco
- 1/4 cup softened unsalted butter
- 1 cup light brown sugar
- 2 eggs
- 1/2 cup raisins
- 1/4 cup water (for soaking raisins)
- 1 tsp vanilla
- 3 cups rolled oats
- 1 1/4 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
Instructions
- 1) Preheat oven to 350 degrees and line a large cookie sheet with parchment paper. 2) In a small bowl, add raisins and 1/4 cup water. Set aside to soak while preparing the cookie dough.3) In the bowl of a stand mixer fitted with the paddle attachment (or a bowl and a handheld mixer), cream together the Crisco, butter and sugar for 2-3 minutes or until light and fluffy. 4) Add the eggs, 1/4 cup water from raisins and vanilla and mix until well combined, scraping down the sides of the bowl as needed. 5) Add the dry ingredients and mix just until combined. Then add the raisins and mix until incorporated. 6) Drop by heaping tablespoon onto a cookie sheet and gently flatten each cookie. For a more precise measurement, use a medium size cookie scoop and place two level scoops on top of each other. Then using the back of the scoop, gently flatten the scoop "stack", creating a small well in the cookie. 7) Bake for 10-12 minutes, or until the edges of the cookies are very gently golden. The center of the cookies may look slightly risen but still undone. This is the preferred time to take them out of the oven to enhance the chewy cookie texture. Let cool and enjoy!
Notes
- I have only made these with rolled oats not quick oats. Quick oats would still work, but the overall shape and texture of the cookie may vary.