Description
Delicious and chewy oatmeal raisin cookies packed with a delightful mix of nuts, chocolate chips, and shredded coconut. These classic cookies combine the hearty texture of oats with the sweetness of raisins and a perfect blend of warm cinnamon and vanilla flavors, baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups shortening (or butter)
- 2 cups brown sugar (packed)
- 1 cup sugar
- 2 eggs
- ½ cup water
- 2 teaspoons vanilla extract
Dry Ingredients
- 6 cups uncooked oats (quick oats)
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Add-ins
- 1 ½ cups raisins
- 1 cup chopped walnuts or pecans
- 1 cup chocolate chips
- 1 cup shredded coconut
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to preheat, preparing it for baking the cookies evenly.
- Cream Wet Ingredients: In a large mixing bowl, cream together the shortening (or butter), brown sugar, sugar, eggs, water, and vanilla extract until the mixture is light and fluffy, which helps create a tender cookie texture.
- Combine Dry Ingredients: In a separate bowl, mix together the oats, all-purpose flour, salt, baking soda, and ground cinnamon thoroughly to distribute the leavening agents and spices evenly.
- Mix Wet and Dry: Gradually add the dry mixture to the wet ingredients while stirring continuously until fully combined. The dough should be thick and hold together well.
- Add Raisins and Optional Add-ins: Stir in the raisins along with optional add-ins such as chopped walnuts or pecans, chocolate chips, and shredded coconut to evenly distribute them throughout the dough.
- Shape Cookies: Drop spoonfuls of dough (about 1 ½ tablespoons each) onto ungreased baking sheets. Leave approximately 2 inches between cookies to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 11 minutes. After 11 minutes, rotate the baking sheet to ensure even baking and bake for an additional 4 minutes or until the cookies turn golden brown around the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute shortening with butter for a richer flavor.
- If you prefer, omit nuts, chocolate chips, or coconut to customize the cookies.
- Ensure not to overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container to maintain freshness for up to a week.
- Using quick oats is recommended for texture and baking consistency.
