Old Fashioned Oatmeal Raisin Cookies (Printable Version)
Soft, chewy oatmeal cookies with raisins and cinnamon, made with the perfect blend of butter and shortening for ideal texture.
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# Ingredients:
→ Wet Ingredients
01 -
113 g unsalted butter, softened
02 -
92 g vegetable shortening, softened
03 -
200 g light brown sugar, packed
04 -
100 g granulated sugar
05 -
2 large eggs, room temperature
06 -
1 tablespoon light corn syrup
07 -
1 teaspoon vanilla extract
→ Dry Ingredients
08 -
227 g all-purpose flour
09 -
1 teaspoon baking soda
10 -
1 teaspoon ground cinnamon
11 -
0.5 teaspoon salt
12 -
267 g quick cooking oats
13 -
149 g raisins
# Steps:
01 -
Preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper. Set aside.
02 -
In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugars and beat until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the corn syrup and vanilla.
03 -
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the flour mixture to the butter mixture, beating on low speed just until combined. Use a silicone spatula to gently stir in the oats and raisins.
04 -
Roll the dough into 1-tablespoon-sized balls. Place the dough balls 2 inches (5 cm) apart on the prepared baking sheet.
05 -
Bake for 8 to 10 minutes or until the edges are lightly golden. Allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Shortening enhances the texture of the cookies, making them softer.
02 -
Adding a tablespoon of corn syrup helps keep the cookies soft for several days.
03 -
Store cooled cookies at room temperature in an airtight container with a slice of bread or tortilla for up to 3 days.
04 -
Freeze cookies for up to 3 months. Shape the dough into balls, freeze individually, and bake directly from frozen by adding 1 to 2 minutes to the baking time.