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+ servings
oatmeal raisin cookies on cookie sheet with a bit taken out of one of them

Crisco Oatmeal Raisin Cookies

This recipe makes soft, tender, and thick oatmeal reasin cookies.
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Course: Dessert
Cuisine: American
Keyword: Chewy Cookies, drop cookies, oatmeal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 22
Author: Courtney Karl

Ingredients

  • Cup Old Fashioned Oats
  • ¾ Cup All-Purpose Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Sea Salt
  • ½ teaspoon Ground Cinnamon
  • ½ Cup Shortening (preferably Butter flavored)
  • Cup Granulated Sugar
  • ¼ Cup Light Brown Sugar (packed)
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 1 Cup Raisins

Instructions

  • Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper or silicone mats. 
  • In a medium bowl, mix the oats, flour, baking soda, salt, and ground cinnamon. Whisk well until fully mixed together. 
  • In a large mixing bowl with an electric mixer, beat the Crisco shortening, granulated sugar, and brown sugar on high speed until well combined. 
  • Add the egg and vanilla extract and beat on medium speed with an electric mixer. It will look thin and somewhat runny at this time. 
  • Slowly add the dry ingredients, mixing on low speed in between each addition. 
  • Stir in the raisins by hand until evenly dispersed throughout the dough. 
  • With a cookie scoop, make cookie dough balls that are 1 heaping tablespoon or about 30g. Add the to your cookie sheet with approximately 2" spaing between each cookie.
  • Bake for 10 -12 minutes until the bottom edges are golden brown. 
  • Allow the cookies to cool on the baking sheet and transfer to a wire rack to cool completely. 

Notes

Storage:
Store these cookies in an airtight container at room temperature for up to 1 week. To freeze, wrap in plastic wrap and place in a freezer bag. Store for up to 3 months.