So, yesterday I was telling you about the buttery jam cookies that no one wanted at the party, right? Well, today, I'm going to tell you about the star of the party.
Who would have thought? An oatmeal raisin cookie would outshine... cheesecake, jam cookies, and brownies? That's how damn tasty this recipe is. It's everything that you expect an oatmeal raisin cookie to be... chewy with subtle hints of spice. Sturdy in texture, but complex in flavor. This is the oatmeal cookie that can go mano-e-mano against a chocolate chip cookie. Yes, you heard me.... mano-e-mano. It's that good.
These cookies were so good that people were shoving them in their pockets to take home with them. Thankfully, my mom had some cookie tins with these and other cookies in them to give to guests to take home, so that the cookies didn't have to endure the lint and used kleenex lining the bottoms of their coat pockets. This is an oatmeal cookie recipe that I'll whip up on a whim. I mean... normally that's reserved only for peanut butter cookies or chocolate chip cookies... but step aside old favorites... there's a new cookie in town...
Spicy Oatmeal Raisin Cookies
Originally Beth's Spicy Oatmeal Raisin Cookies
The mix of shortening and butter is what gives this cookie it's chew... I know, a lot of people don't like using shortening (although I could care less), but it's important for the chewiness. So, if you like chewy cookies, definitely follow this recipe verbatim.
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
Yield: 3 Dozen.