For those of you following my Instagram feed you all know I’m back into making pottery and soon I’ll have an Etsy shop when I get a collection of items together. To see some of the things I’m making go to my Instagram page.
On my last trip to one of my favorite hardware stores, I bought one of those cookie scoopers, the spring loaded one that you squeeze after scooping and out pops your dough. Not an essential tool, but it is fun to use if you want to make somewhat uniform cookies. My daughter who wasn’t around when I made these asked where did you buy the cookies? I said I made them why? Oh, they all look so perfect in size like you bought them, she says.
This recipe has just the right amount of oats and raisins. Like most of my recipes its very easy to make.
This cookie is crispy on the outside and a little chewy in the middle. Bake a minute or two longer for a much crisper cookie.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup shortening or (softened)butter
- 1 3/4 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup raisins
- 2 1/2 cups quick cooking oats
- Sift together the first four ingredients, then with a mixer add the rest of the ingredients one at a time. The oats may have to be mixed in by hand if your mixer isn’t strong enough. If you have a kitchen aide mixer or something similar, you might want to switch to the dough hooks before adding all the oats.
- Shape into balls and bake in a preheated oven at 350°F for 10 – 12 minutes.