You can use leftover cooked asparagus in this salad and eat it cold, but I like it best when the asparagus is still somewhat warm. delicious when paired with fish or meat meals.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Additional Time: | 1 hr 28 mins |
| Total Time: | 2 hrs |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 3 eggs
- 1 cup raisins
- 1 teaspoon vanilla extract
- 1 cup butter flavored shortening
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups quick cooking oats
- ½ cup chopped walnuts
Instructions
- Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 107 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, but I always use cranberries instead of raisins and add maple flavoring which I think takes Oatmeal Cookies over the top!! This is the only way my husband will now eat Oatmeal Cookies! Soak dried cranberries in any type of liquor and heat in microwave for abt a minute.
This is the most delicious oatmeal raisin cookie I have ever had. I followed the recipe precisely, except that I used real butter, and I omitted walnuts. I followed the suggestion of others and rolled each cookie dough piece in sugar/cinnamon mixture. Fantastic!
I love this cookie with a couple of modifications; I used 2/3c. each of the brown and white sugar and used half unsalted butter and half vegetable shortening. I also used thick cut old fashioned oatmeal instead of instant, which I’m sure changes the texture a great deal.
I couldn’t stop eating the cookie dough! These are the best oatmeal cookies I’ve ever made!
Oatmeal raisin cookies are my favorite, I made these yesterday and they are so soft and chewy even the next day. I will be making these at Christmas for my gift bags. The only thing is, me personally I don’t like them rolled in the cinnamon and sugar it takes away the flavor of the oatmeal, taste more like a sugar cookie. But that’s just me, everyone else loved them as is.
This is my family’s favorite cookie, hands-down. The only change I have made every time is to use half regular Crisco and half butter instead of butter-flavored Crisco. They stay chewy until they’re gone, which usually isn’t a very long time around here.
I used 4 eggs and substitute dried cranberries for the raisins and substitute pecans for the walnuts I also used real butter and a tablespoon of olive oil this makes the cookies super moist and delicious I have several people say these are the best cookies they have ever eaten cook on parchment paper for exactly 12 minutes in a 350degree oven
Delicious cookies! This will be my “go to” oatmeal cookie recipe. Soaking the raisins in the eggs resulted in soft and chewy raisins and the perfect cookie. Thank you!
These cookies are delicious, I mixed butter with shortening half and half, it worked out good. One of the best oatmeal cookies I’ve had.
Best Oatmeal cookie I have ever had! Just like my Grandma”s!!!!!! Yummy!
One reviewer said they tried to cream the shortening and sugar by hand. Don’t do it! Use a stand mixer, or at least an electric hand mixer. It does take a while to get the shortening/sugar mixture fluffy. I omitted the raisins and nuts, and put in butterscotch chips. Also, I didn’t think it was necessary to put the beaten egg mixture in the fridge, as the eggs had just come out of the fridge. My whole family loves these cookies!
This needed more spice as I found the flavour rather bland. I did reduce the white sugar by 1/2 cup, I don’t like really sweet cookies, this adjustment was fine. I added pecan instead of walnuts, because I prefer them.
lets just say my husband really liked these! Also I miss read the reciepe and used way to much brown sugar! Go figure!
My son is dairy free-made these for him and he LOVED them! Will definatly make again as written.
Made the recipe as written, except for using butter instead of shortening, and doubling the cinnamon. Thanks to reviewer who mentioned how dry the mixture would be. I flattened the tops a little with a fork, but they still took longer to cook, and while they taste pretty good, they are a bit on the dry side.
I will make these again. I had no raisins but had some orange flavored craisins. The flavor was great!
These got great reviews by my family. I used butter instead of shortening and had lots of leftover dried cranberries, so used those instead of raisins. Soft, chewy and delicious.
This is a great base recipe. I did not have quick cooking oats, we only eat old fashioned oats here, so I roughly ground them in my blender to improve the texture of my cookies. Also, no brown sugar in the pantry so I added a running over tablespoon of molasses to 2 cups of white sugar. For my spices I did a full tsp of cinnamon and a pinch of ginger, and a scanty sprinkle each of nutmeg, clove, and allspice. We are trying out palm shortening in our baked goods this baking season because we already use so much butter my budget couldn’t handle it. My husband and kids said they were the most wonderful cookies they ever had!
These are awesome cookies! I don’t normally go for oatmeal cookies but it was a craving I had, and wow! Glad I found this recipe. I followed to the recipe to a T, with the exception of subbing craisins for raisins and I added white chocolate chips, they turned out SO good! The “dough” was really dry for me and I was worried but went forward anyway and they turned out chewy, moist and just oh so good! I also made my balls of dough a touch bigger so cook time had to be added. Perfect time for me was 18 and a half minutes. Try these, you won’t be sorry.
I used half (unsalted) butter and half shortening. Also added 1/2 cup of coconut. Delicious!
Like another reviewer stated, these were a lot of work! I was hoping that they would taste good after I baked them, and thank goodness they did. I do think the dough was a little dry, and I think I would try it again with just 2 cups of flour. I assume you are soaking the raisins when you refrigerate them with the eggs and vanilla. Overall pretty tasty cookies!