Twice-as-Nice Raisin Oatmeal Cookies

There’s a lovely man in my office who has an affinity for oatmeal raisin cookies.  I don’t understand it (cooked raisins, ugh), but I’m happy to support it.  This week he moved me from one office to another and got everything set up.  That seemed deserving of a few cookies.  He’s a purist so there was no option to use dried cranberries or add chocolate chips or add icing.  I’m not sure what makes these ‘twice as nice’ exactly, but the texture seemed good and they smelled great.

I only made two changes to the recipe.  You know I don’t monkey with baking recipes very often.  I used 1/2 C butter and 1/2 C shortening, instead of all shortening and I left out the pecans.  I did soften everything on the counter and bring the egg to room temperature.  Those are just general baking tips.  My other tip is to use the paddle attachment on your mixer if you have a stand mixer.  If you use the whisk for the butter, sugar and eggs you’ll just have to switch to the paddle when you add the dry ingredients.  Then mix the raisins in with a spoon.  These raisins have been plumped in water so they’re puffy and slightly fragile.  If you use the mixer to fold them into the batter they’ll fall apart.

These cookies are pretty cakey.  They don’t spread out much they just puff up.  You’ll notice from the photos that I used some of the batter in a baking dish to see if I could use it for bar cookies.  Kinda.  They cakey texture combined with the oatmeal makes it a little hard for these to hold together when you cut them into squares.  So what you have here is puffy cookies with puffy raisins.  If you prefer chewy raisins just skip the reconstituting step.  If you prefer chewy cookies I’d suggest a different recipe.  Perhaps this one from last Fall…

Good? I’m told they are.
Easy? Yep.
Good for company? Sure.
Special shopping? Nope.

Twice-as-Nice Raisin Oatmeal Cookies


1 cup raisins
Boiling water
1 stick butter, softened
1/2 cup shortening, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups uncooked quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt


Combine raisins and boiling water to cover in a small bowl. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Pat raisins dry with paper towels.
Beat shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add reserved raisin liquid, eggs, and vanilla, beating until blended.
Combine flour and next 4 ingredients. Gradually add to shortening mixture, stirring until blended. Stir in raisins. Drop dough by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 350° for 11 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.

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