This is my official go-to recipe for oatmeal raisin cookies. I have now made it twice, once with butter-flavor shortening, and once with real butter, and I definitely prefer the butter version. I did follow the suggestions of other reviewers and added 1/4 cup more of flour, 1/2 tsp of baking powder, and a 1/4 tsp of nutmeg. If you use the butter-flavor shortening, do not increase the flour; the cookies will not flatten. I always bake cookies on parchment paper, so there is no issue of sticking. Most importantly, soak your raisins in a strainer in a bowl of boiling hot while you make the dough; it makes the raisins super plump and juicy. I make these and immediately bag them up for friends and coworkers; otherwise, I'll eat the entire batch! :)
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This is my official go-to recipe for oatmeal raisin cookies. I have now made it twice, once...