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My review
Oatmeal Gems
Martha
"An oatmeal cookie for those who like a softer version. Try using pecans in place of the walnuts."
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Ingredients
servings 146 calsOriginal recipe yields 36 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
- In a large mixing bowl, beat shortening, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
- Sift the flour, baking powder, baking soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
- Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375 degrees F (190 degrees C) oven 8 to 10 minutes, or until lightly browned. Note: These cookies freeze well.
Nutrition Facts
Per Serving: 146 calories; 6 g fat; 21.6 g carbohydrates; 2.2 g protein; 10 mg cholesterol; 111 mg sodium. Full nutrition
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Reviews
Read all reviews 1720 Ratings
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Most helpful positive review
12/19/2003
WOW! My mom and I made this cookie tonight, as we were looking for a raisin oatmeal cookie that wasn't so...bland. This recipe is FABULOUS!! Soaking the raisins makes them plump and soft (and...
Most helpful critical review
6/5/2011
Mine, too, came out as balls. I made the recipe exactly as written. They are not soft and chewy as I was hoping for, more like soft, a litttle fluffy and sort of dry (even though they were baked...
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12/19/2003
WOW! My mom and I made this cookie tonight, as we were looking for a raisin oatmeal cookie that wasn't so...bland. This recipe is FABULOUS!! Soaking the raisins makes them plump and soft (and...
7/19/2002
This cookie reminded me of some my mother made called Oatmeal Rocks. They stay in a mounded shape and don't get real brown. They are softer than the ones my mother made and I like a soft cookie....
3/2/2000
This is a Great Recipe,they are very moist and chewy, and the taste is just right!!
12/22/2002
My entire family loved these cookies. The only change I made was to omit the nuts. They are soft, chewy and full of flavor due to the cloves. This will certainly be a favorite cookie for year...
6/5/2011
Mine, too, came out as balls. I made the recipe exactly as written. They are not soft and chewy as I was hoping for, more like soft, a litttle fluffy and sort of dry (even though they were baked...
1/22/2006
these are excellent. so soft and cnewy with the plumpest raisins i've ever tasted. it's the boiling of the raisins that gets them this way. I added nutmeg as well and in place of cloves.
6/30/2005
Ooooops! Threw out the raisin water while I was cleaning up, but substituted cold hazelnut coffee for the liquid! Absolutely delicious cookies, great recipe, will make again very soon!! Thank...
2/7/2005
Very great cookie, i left out the nuts and added a mooshed mediem banana instead really great, so far a fav :D
3/19/2011
These are nice, soft, delicious cookies. If you're looking for a crispy cookie, look elsewhere. This dough keeps well in the refrigerator. When I baked another try a few days later, my cookies w...