Soft & Chewy Oatmeal Raisin Cookie

• Produce

  • 1 cup Raisins

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 2 3/4 cups Quick oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, dark
  • 3/4 tsp Cinnamon
  • 1 3/4 cups Flour
  • 1/2 tsp Salt
  • 1/4 cup Shortening
  • 2 tsp Vanilla extract
  • 3/4 cup White sugar

• Dairy

  • 1/2 cup Butter

Found on thepinningmama.com

Ingredients

• ½ Cup Butter, softened
• ¼ Cup Shortening
• ¾ Cup White sugar
• ¾ Cup Dark Brown Sugar
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• 1¾- 2 Cups flour
• 2¾ Cups Quick Oats
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• ¾ Teaspoon Cinnamon
• ½ Teaspoon Salt
• 1 Cup Raisins

Directions

• Combine the butter and shortening and mix in the sugars until well blended.
• Add the eggs one at a time, mixing in between, and then blend the vanilla into the mixture.
• In a separate bowl, combine the 1¾flour, oats, baking powder, baking soda, cinnamon, and salt.
• Mix dry ingredients into wet ingredients slowly mixing between each addition.
• Add in the last ¼ cup of flour 1 tablespoon at a time until the dough is no longer sticky, but it is not crumbly. If the dough becomes crumbly, add water 1 teaspoon at a time and mix well until dough holds together again.
• Measure dough with ¼ cup measure and then roll into a ball and slightly flatten to about a ¾-1 inch thickness.
• Bake in an oven preheated to 350˚F for 9-12 minutes or until the center is just set. DO NOT OVERBAKE!
• Let cool 2 minutes and then move to cooling rack to cool.
• Enjoy!