Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of brandy-soaked raisins... the ultimate oatmeal raisin cookies
Prep Time1 hourhr
Cook Time8 minutesmins
Total Time1 hourhr8 minutesmins
Servings: 24-30 cookies
Author: The Chunky Chef
Ingredients
1/2cupbuttersoftened
1/2cupshorteningbutter flavored if you have it
1cupbrown sugarpacked
1/2cupgranulated sugar
2eggsat room temperature
1tspvanilla
1 1/2cupsall purpose flour
1tspbaking soda
1tspground cloves
1/2tspcinnamon
1/4tspground nutmeg
1/2tspsalt
3cupsold fashioned oats
1cupraisins
1/2-3/4cupbrandy or rum
1/2cupwalnutstoasted and chopped (optional)
Instructions
Warm the brandy in the microwave for 1 minute, pour oven raisins and set aside to soak.
In a large bowl (or the bowl of your stand mixer), cream butter, shortening, brown sugar and granulated sugar until creamy. Mix in eggs, one at a time, and mix in vanilla. Beat until creamy and smooth.
In a mixing bowl, add flour, baking soda, salt, cinnamon, cloves and nutmeg. Whisk together to combine and remove any lumps.
Add the dry ingredients to the wet mixture, half of the dry at a time, mixing until just combined.
Drain raisins until they're no longer dripping and wet. Stir raisins and oats into the dough.
Cover with plastic wrap and refrigerate for 1 hour, or up to overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Use a small cookie scoop or spoons and drop small balls of dough onto the baking sheet, leaving a couple of inches in between.
Bake for 8-10 minutes, rotating the baking sheet halfway through, until the edges are lightly golden. The middle will seem soft and puffy.
Let cool on baking sheet for 3 minutes, then remove to a cooling rack to continue cooling.
Notes
** For best results, chill the dough as indicated in the recipe. ** If you want walnuts, place them in a small dry skillet and heat over low heat until fragrant and lightly toasted. Cool and chop. Add to the dough along with the raisins and oats.