This is one of the best oatmeal cookie recipes in the world. I’m not exaggerating. It makes an incredible batch of cookies (and finally something not Egypt-related, eh?), and they never last long at my house.
Best part? It’s pretty healthy…for a cookie. :) The rolled oats included are double the amount of the flour, and you can substitute a lot of the fat for applesauce without sacrificing the taste.
The result is a chewy, delightful, lightly cinnamon-y, perfectly textured and perfectly tasing cookie. It’s surreal. I think I’m just gonna let the pictures do the rest of the talkin’. ;)
Make these today!
Oatmeal Raisin Cookies (adapted from allrecipe.com‘s Beth’s Spicy Oatmeal Raisin Cookies, with my slight modifications)
- 1/2 cup butter, softened (I decreased this to 4 tablespoons, but you should maybe try decreasing to 6 at first)
- 1/2 cup butter flavored shortening (decreased this to 6 tablespoons)
- 1/2 cup of applesauce (this is my addition for decreasing the butter and shortening)
- 1 cup packed light brown sugar
- 1/2 cup white sugar (you can decrease this by a little to half)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (didn’t try cloves, hence the “cinnamon” in the title instead of “spicy”)
- 1/2 teaspoon salt
- 3 cups rolled oats (I used old-fashioned 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. Make sure you get some, because they don’t last long!