There was a box of cookies on the break table at work the other day. Someone was being kind and wanted to share. Unfortunately, the cookies were not homemade. These came from a warehouse club type of store. It was a mixture of four different kinds of cookies - chocolate chip, peanut butter, oatmeal raisin and sugar cookies. The only ones I found appealing were the oatmeal. I was very disappointed. They were very crumbly for being so moist and soft, and it had very little flavor. I had the feeling it had been baked too long ago for me to really want to know how old it was. I do not know who brought in the box of cookies, but I thank them for the thought and the inspiration.

Oatmeal Raisin CookiesAnyway, I wanted to track down a good oatmeal raisin cookie recipe. I am still working on it. I have not had time to perfect this recipe, but it is getting close. I am hoping one of you, my dear readers, will be able to help me. These just need a little 'something more'. I just can't figure out what. Don't get me wrong, these are very good cookies. Try them and let me know what you think this recipe needs. This is just not the 'best' I am always striving for in my recipes.

Oatmeal Raisin CookiesI started off, as always, going through my cookbooks. Many were clearly stated as being crisp or were, judging by the ingredients, going to be crisp as well. I wanted soft and chewy. After a couple of tries this is what I came up with. The only real difference from the original is the addition of the oat flour. I think it helps give the cookie more body. But not to worry folks, it is not a specialty ingredient. Just put about ¾ cup of rolled oats in a blender and whirl till you have a nice soft 'flour'. You may have a little more or a little less than the ½ cup needed for this recipe.

Ingredients

Directions

Mix the raisins and the ¼ cup water and stir well. Microwave on high power for thirty seconds and stir well. Let cool, stirring occasionally till most of the water is absorbed. When raisins are well plumped drain off any excess water and set raisins aside. Preheat oven to 350 degrees. Beat the shortening until light and add brown sugar. Continue to beat until fluffy. Blend in the eggs and mix well. Stir in the milk. Sift together the flour, baking powder, baking soda, salt, and cinnamon; stir into sugar mixture. Stir in the rolled oats and raisins. Blend well. Using a two tablespoon cookie scoop, drop dough two inches apart onto parchment-lined baking sheet. Bake in 350 degree oven for about 13 minutes. Cool on baking sheet for five minutes, then remove to racks to complete cooling. Makes about 5 dozen.