This is a wonderful, chewy, just a little different oatmeal cookie. I have made them with many variations and all of them good. They taste the best if the raisins soak in the coffee liqueur overnight.

Missy
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Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place raisins in a small bowl, and add coffee flavored liqueur. Heat in the microwave for approximately 2 minutes, or until hot. Set aside to cool (overnight is great). Drain, and reserve liquid.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  • In a large bowl, cream together shortening and brown sugar. Beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. Stir in oats. Mix in the walnuts and white chocolate chips, if desired. Drop by rounded spoonfuls onto prepared cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

106.1 calories; protein 1.5g 3% DV; carbohydrates 14.6g 5% DV; fat 4.5g 7% DV; cholesterol 8.6mg 3% DV; sodium 40.6mg 2% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2003
This was one of the best oatmeal raisen cookies I have ever made. My entire family loved them especially my grandson. They were already asking for me to make more before they finished what was in the cookie jar! Read More
(7)

Most helpful critical review

Rating: 3 stars
11/09/2009
I cut this in half. Probably not the best recipe to cut in half because the dough was really loose. I ended up adding almost another whole cup of oatmeal and another 1/2 cup of flour. As is this is a nice basic oatmeal cookie. The Kahlua adds a nice flavor. I think that the walnuts and white chocolate chips should be a must for this cookie instead of being optional. That would have really taken your average oatmeal-raisin cookie and made it extraordinary. NOTE: If you are baking this at 350 11 minutes is about right for a soft cookie. This makes more of a cake-y cookie not necessarily chewy. Half a batch made 31 medium sized cookies. Read More
(6)
16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/23/2003
This was one of the best oatmeal raisen cookies I have ever made. My entire family loved them especially my grandson. They were already asking for me to make more before they finished what was in the cookie jar! Read More
(7)
Rating: 5 stars
10/23/2003
Even though this recipe if a little time consuming it's well worth the effort. I made a batch for our Eagle's Auxillary bake sale and everyone that tasted them said they were the best cookie they had ever eaten. Dolly from Indiana Read More
(6)
Rating: 3 stars
11/09/2009
I cut this in half. Probably not the best recipe to cut in half because the dough was really loose. I ended up adding almost another whole cup of oatmeal and another 1/2 cup of flour. As is this is a nice basic oatmeal cookie. The Kahlua adds a nice flavor. I think that the walnuts and white chocolate chips should be a must for this cookie instead of being optional. That would have really taken your average oatmeal-raisin cookie and made it extraordinary. NOTE: If you are baking this at 350 11 minutes is about right for a soft cookie. This makes more of a cake-y cookie not necessarily chewy. Half a batch made 31 medium sized cookies. Read More
(6)
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Rating: 1 stars
03/28/2003
Sorry but...Gross! Ewwww! Sounded good though.=) Read More
(5)
Rating: 5 stars
06/21/2004
Doesn't taste nearly as much like coffee as I would have guessed/hoped but still a QUALITY recipe. I halved it (as such) but also lightened it up a bit. I substituted light margarine for the shortening but would have also liked to have tried applesauce instead. I used non-stick non-fat cookin spray instead of greasing the pans (which worked like a charm). I switched half the brown sugar for an equal amount of Splenda cooking sweetener. Also since I was halving the recipe and 3 eggs doesn't "halve" neatly I just used a whole carton of egg substitute (which is the equivalent of 2 eggs). With all those changes the cookies came out very flavorful and cake-like. I do prefer chewey cookies but that's the price you pay for excluding the shortening. I included the walnuts but not the white chocolate. Making these changes yields a very tasty light cookie. I did cook half on an air bake pan and half on a regular pan and the air bake ones turned out a little less than my liking but otherwise still tasty. Read More
(5)
Rating: 4 stars
09/10/2002
I just made these last night. The house smelled delicious! -And the cookies were awesome! Soft and comforting. Read More
(4)
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Rating: 5 stars
11/08/2002
A little more trouble than conventional oatmeal cookies but definately worth it. Lots of stuff to be added by kids...they love that! Read More
(3)
Rating: 5 stars
08/29/2002
This recipe was wonderful! I was looking for an oatmeal cookie recipe that was different and this was it. You must remember to add the raisins as they are forgotten in the directions.:) I would not hesitate to use this excellent recipe again. Great! Read More
(3)
Rating: 5 stars
04/14/2009
Great!! Love them! Read More
(2)