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Cooking Level: Intermediate

Home Town: Joliet, Illinois, USA

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Luey is asking: (2 answers)
Trying to make a light crispy oatmeal raisin cookie. Could I cut the butter or shortening or even lard, like I was making pastry crust,into the flour and other dry ingredients,then add the wet ingredients. I have purchased "gourmet"cookies that just about melt in your mouth. Can't find a recipe that gives me the same result.

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Last updated: Nov. 10, 2012 6:05 pm
Posted: Nov. 10, 2012 4:51 pm
 
Answered by: Sweettreats
Nov. 10, 2012 5:27 pm
This is my favorite oatmeal cookie recipe. 3 cups uncooked quick-cooking oats 2 cups firmly packed brown sugar 1 cup Land O Lakes® Butter, softened 2 @Land O Lakes® Eggs 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 teaspoons vanilla 1/2 teaspoon salt 1 3/4 cups all-purpose flour 1 1/2 cups raisins Heat oven to 375°F. Combine all ingredients except flour and raisins in large bowl. Beat at low speed, scraping bowl often, until well mixed. Add flour; continue beating until well mixed. Stir in raisins. Drop dough by rounded tablespoonfuls, 2 inches apart, onto greased baking sheets. Bake for 10 to 12 minutes or until edges are lightly browned.
Comments:
Sweettreats
Nov. 10, 2012 5:28 pm
Just use any brand of butter or eggs. I have never even seen Land O Lakes eggs.
 
Shade
Nov. 10, 2012 6:04 pm
i have made many oatmeal cookies, i would try real butter (or margarine) whatever suits your needs, cream all the wet ingredients, until a light and fluffy mix, then fold in the oats/raisins and let cool on parchment paper rather than a rack, hope it helps, and best of luck.
 
Shade
Nov. 10, 2012 6:05 pm
sorry about that, meant to direct it at luey.
 
Answered by: Shade
Nov. 10, 2012 6:05 pm
i have made many oatmeal cookies, i would try real butter (or margarine) whatever suits your needs, cream all the wet ingredients, until a light and fluffy mix, then fold in the oats/raisins and let cool on parchment paper rather than a rack, hope it helps, and best of luck.
 
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