Makes up to 2 to 3 dozen cookies
YouTube instructional video is at the bottom.
What you’ll need
1 3/4 Cups All Purpose Flour
1 Teaspoon of baking soda
1 Teaspoon Cinnamon
1/4 Teaspoon of salt
1 Stick of Unsalted Butter Softened (Room Temp)
1/2 Cup Butter Flavored Vegetable shortening (Room Temp)
1 Cup Brown Sugar
2/3 Cup White Sugar
2 Teaspoons of 100% Pure Vanilla extract
2 Large eggs (Room Temp)
3 Cups of Quaker Oats
Optional Ingredients
1 1/2 Cups Raisins
2/3 Cup of Chopped Pecans, Walnuts or Almond
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 mixing 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.
Making the cookie dough
Step 2- Add 1 Stick of Unsalted Butter (Softened and at 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 (Room temp) one at a time while mixing on a medium speed.
Step 4- Add 2 Teaspoons of 100% Pure Vanilla Extract. Mix for 1 minute.
Step 5- Add half of the dry ingredients into wet ingredients and mix until combined. Add the 2nd half of the dry ingredients and mix until well combined.
Step 6- Add 3 Cups of Quaker Oats and mix until combined.
Optional Steps. If not adding these ingredients skip to step 8
Step 7-Add 1 1/2 Cups of Raisins and 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
Forming and baking the cookies
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 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 15 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 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 cookies by placing them into either an airtight container or zip lock bag. The cookies can stay fresh up to a week.
YouTube instructional video
