Favorite Oatmeal Raisin Cookies

I don’t mess around when it comes to oatmeal raisin cookies. These are by far the best I’ve ever made.

Chewy on the inside, crispy on edges. Mmmmm.

A few cookies, a glass of milk and this view. Perfection.

Incredible sunset, per usual.

Oatmeal Raisin Cookies
from Beantown Baker
(this makes about 24 cookies, I usually double it)

1/2 cup vegetable shortening (or butter at room temp)
2/3 cup  light brown sugar
1 egg
1/2 tsp vanilla
3/4 cup flour (I used GF all-purpose flour)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp Kosher salt
1 1/2 cups rolled oats
3/4 cup raisins or dried cranberries
1/2 cup walnuts, chopped (optional)

1. Preheat oven to 350 degrees. Cream shortening, sugar, egg and vanilla extract in a bowl.
2. Mix the flour, baking soda, cinnamon, and salt in a bowl
3. Add the flour mixture to the creamed shortening and mix until combined. Then stir in the oats, raisins and walnuts. At this point, eat some batter because it’s outta this world.
4. Onto a parchment lined or greased baking sheet, scoop heaping tablespoons of the batter. Put in the oven for ~ 10 minutes or until golden brown on the bottom/edges. Place on cooling rack for a few minutes and consume.


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