Makes 40 cookies
YouTube instructional video is at the bottom.
What you’ll need
All-Purpose Flour
Baking soda
Cinnamon
Salt
Unsalted Butter Softened (Room Temp)
Butter Flavored Vegetable shortening (Room Temp)
Sugar
Brown Sugar
Vanilla extract
2 Large eggs (Room Temp)
Quaker Oats
Optional Ingredients
Raisins
Mini Semi-sweet Chocolate chips
Chopped Pecans, Walnuts or Almonds
Tools you will need
2 Large mixing Bowls. One for the wet ingredients and one for the dry ingredients (If not using a stand mixer)
Large Sturdy spoon
Ice Cream Scoop. Small or large which ever you prefer.
Measuring Cup and Measuring Spoons
Stand or hand mixer.
11×17 inch pan or a cookie sheet pan of any size.
Parchment Paper
Preparation of ingredients
Step 1- Add 1 3/4 Cups of all Purpose Flour, 1 teaspoon of Baking Soda, 1 teaspoon cinnamon 1/4 teaspoon of Salt. Mix dry ingredients until combined.
Step 2- Add 1 Stick of Unsalted Butter (Room Temp) 1/2 Cup Butter Flavored Vegetable shortening (Room Temp). Mix until well combined. Add 1 Cup of Brown Sugar and 2/3 Cup of White Sugar. Mix on high speed for 4 minutes. Make sure you scrape down the sides of your mixing bowl.
Step 3- Add 2 Large eggs one at a time. Add the first Egg and mix until combined, Add the 2nd egg and mix until combined
Step 4- Add 2 Teaspoons of 100% Pure Vanilla Extract. Mix for 1 minute.
Step 5- Add 1 Cup of the All-purpose flour mixture into wet ingredients and mix until combined. Add the 3/4 Cup of the All-purpose flour mixture and mix until combined.
Step 6- Add 3 Cups of Quaker Oats and mix until well combined.
Optional Steps. If not adding these ingredients skip to step 8
Step 7-Add 1 Cup of Raisins ,1 Cup semi-sweet mini chocolate chips.
Optional 2/3 Cup of chopped pecans, walnuts of almonds. Mix all ingredients together.
Note: Oatmeal Cookie Dough will be very thick.
Step 8- Place cookie dough in fridge for 1 hour to settle and thicken. After 1 hour your Cookie dough is ready. Dough should be thick. STORE dough in fridge at all times. ONLY take it out when you are ready to use it. NEVER let your dough sit out. If you are ready to make your Oatmeal Raisin cookies proceed to step 9
***Preheat Oven to 325 Degrees***
Step 9- Lightly butter the bottom of your baking pan. Line the bottom of your pan with parchment paper.
Step 9- Using a small or large ice cream scoop, place a small amount of cookie dough into the palm of your hand and roll dough into a ball. Place cookie dough ball on to baking pan. Make sure you have enough space between each cookie so they can spread and bake without coming in contact with each other.
Step 10- Gently press down on each cookie either with the back of the ice cream scoop or you can use the palm of your hands but if you are using your hands make sure you WASH them before you touch. This will ensure that your cookies spread and bake evenly while baking.
Step 11- Place Cookies into a Preheated 325-degree oven and bake for 20 minutes. Also if you’re cookies appear to be undone place back in oven and bake for an additional 5 minutes.
Step 12- After 15 minutes your Oatmeal Raisin Chocolate Chip Cookies are done. Take pan out of oven. Set aside and let cool for 30 minutes and after 30 minutes your cookies are ready to eat. Enjoy!
Storage– Store your Oatmeal Raisin Chocolate Chip cookies by placing them into either a jar (Airtight container) or zip lock bag. The cookies can stay fresh up to a week.
YouTube instructional video
