These are the best oatmeal cookies I have ever eaten.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.

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  • Preheat oven to 400 degrees F.

  • Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid.

  • Blend in the remaining ingredients.

  • Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

145.9 calories; 2.2 g protein; 21.5 g carbohydrates; 10.3 mg cholesterol; 111.2 mg sodium. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2005
These are great cookies. If you had a problem you didn't follow the recipe!!What would I know? I'm a chef. Read More
(65)

Most helpful critical review

Rating: 2 stars
12/22/2003
I scaled down the recipe to only make a dozen and half but recipe does not inform you to scale down amount of the "raisin juice reserve." No matter how much you make it ask for 1/2 cup reserve. I did not catch this and had a liquid mess of shorting and sugar. I ended up doubling the other ingrediants and now have 3 dozens of cookies that leave a funny taste in my mouth. my mother however said they were ok. go figure. wont be making again. Read More
(48)
63 Ratings
  • 5 star values: 32
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
03/28/2005
These are great cookies. If you had a problem you didn't follow the recipe!!What would I know? I'm a chef. Read More
(65)
Rating: 2 stars
12/22/2003
I scaled down the recipe to only make a dozen and half but recipe does not inform you to scale down amount of the "raisin juice reserve." No matter how much you make it ask for 1/2 cup reserve. I did not catch this and had a liquid mess of shorting and sugar. I ended up doubling the other ingrediants and now have 3 dozens of cookies that leave a funny taste in my mouth. my mother however said they were ok. go figure. wont be making again. Read More
(48)
Rating: 4 stars
11/17/2004
I didnt read the directions completely the first time I made them and I used self-rising flour instead of all-purpose. I brought them to work and everyone LOVED them. The second time I made them for a bake sale and used self-rising instead... they didnt sell because they were awful. Flat and hard as a brick... Self-rising flour made all the difference. Read More
(35)
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Rating: 5 stars
12/18/2006
This is the same recipe that I use. It is my favorite oatmeal cookie. I wouldn't even make oatmeal cookies if I couldn't find my recipe. Read More
(30)
Rating: 5 stars
06/01/2008
Perfect!! Moist and yummy. I have a step daughter deployed overseas and her whole troop loves these cookies. Read More
(17)
Rating: 5 stars
04/30/2008
This really is the best oatmeal cookie recipe. They always come out perfect! Read More
(14)
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Rating: 3 stars
09/08/2008
This recipe is shy of what I am looking for. I doesnt seem oatmeally enough cause its a little toooo cakey. 400 is way too high my bottoms were burnt. Read More
(10)
Rating: 1 stars
10/15/2004
this recipe makes hard and flat cookies. they taste like diet cookies Read More
(8)
Rating: 2 stars
03/25/2009
I reduce the clove by half and still had a funny taste in my mouth after. If you don't like clove this is not the recipe for you. Read More
(7)