In my opinion, there is only one way an oatmeal raisin cookie should be and that’s over-sized, super soft and chewy! And not just when they’re fresh out of the oven but days later as well.
This recipe delivers just that. I’ve made this oatmeal raisin cookie recipe sooo many times and given them as gifts to oatmeal raisin cookie lovers. Many have said it was the best cookie they’ve ever had.
I got this recipe in an email chain that was going around claiming it was some top secret recipe stolen from a hidden vault lol. All I know is that these big ol soft and chewy oatmeal raisin cookies always seem to live up to their name.
Big Ol' Soft n Chewy Oatmeal Raisin Cookies
By Divas Can Cook
Recipe type: cookies
- 1 cup of raisins
- ⅓ c. water
- ½ c. vegetable shortening
- 1 egg
- 1½ c. dark brown sugar
- 1½ t. vanilla extract
- 2 c. all purpose flour
- 1¼ c. old fashioned oats (not instant oats)
- 2 t. baking soda
- ¾ t. cinnamon
- ½ t. salt
- Preheat oven to 275. F
- In a food processor add in ½ cups of raisins and water.
- Puree until mixture is smooth. (this is the trick to getting that moist & chewy texture)
- Pour the raisin mixture into a large bowl and mix in vegetable shortening, egg, dark brown sugar, and vanilla extract.
- In a smaller bowl combine all-purpose flour, oats, baking soda, cinnamon, and salt.
- Gradually add dry mixture into wet mixture
- Stir to combine and then stir in remaining raisins
- Roll about 3 T. worth of dough into a ball.
- Place on a parchment-lined cookie sheet and press dough balls down to about ½ inch thick with your palm.
- Place in oven and bake for about 16-18 minutes.
- Remove them from the oven and just let them sit for about 5 minutes on the hot pan and then transfer them to a cooling rack.