This is my first posting in the cookie of the week section. It may be the my last. I would like to try to bake a new kind of cookie each week. Mostly because I like the idea of my kids having home-made cookies and not store-bought ones. As a full-time working mom, I am not sure I will manage to bake a new kind of cookie from scratch each week, but I will try.
Chewy Oatmeal Raisin Cookies
2 1/4 cups (9 1/2 ounces) unbleached all-purpose flour
1 teaspoon baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup (3 1/2 ounces) vegetable shortening
4 T (1/2 stick, 2 ounces) butter
2 T (7/8 ounce) vegetable oil
2 1/4 cups (18 ounces) brown sugar
2 large eggs
1/2 cup (4 ounces) yogurt, plain or vanilla, regular, low-fat or nonfat
2 tsp vanilla extract
3 cups (10 1/2 ounces) rolled oats
1 1/2 cups ( 9 ounces) raisins
Preheat oven to 350° F
Sift together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening, butter, oil, and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.
Stir in the oats and raisins. Add the flour mixture, in three additions, beating well after each addition.
Drop the batter from a tablespoon sized cookie scoop (or tablespoon) onto parchment-lined baking sheets. Bake the cookies for 14 minutes. They’ll still be light tan; don’t let them brown, or they will be crisp instead of chewy. Let them cool on the parchment until lukewarm, then transfer to a wire rack.
The one on the left is the tablespoon sized one. The one on the right is the my sized ones.
My husband liked them. This is his favorite kind of cookie, and he is quite picky about them. James did not like them. They are not overly sweet. Sophia is still not sure. She is not really a cookie eater to begin with.