Ingredients for Super Size Oatmeal Raisin Cookies
- 1 cup rolled oats
- Butter Flavor Shortening
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Allspice
- 1 cup raisins (or a combination of raisins, chocolate chips, and/or nuts)
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How to Make Super Size Oatmeal Raisin Cookies
- Preheat oven to 325°F (160°C) with a rack in the center position.
- Spread 1 cup of rolled oats on a baking sheet and toast for 15 minutes, stirring frequently, until pale gold. (Optional: Skip this step for softer cookies)
- Let the toasted oats cool completely.
- Increase oven temperature to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened shortening until light and fluffy.
- Beat in 1 cup packed brown sugar and ½ cup granulated sugar, one at a time, mixing well after each addition.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the cooled toasted oats, 1 cup raisins (or a combination of raisins, chocolate chips, and/or nuts).
- Using a ⅓ cup cookie scoop, portion the dough onto a baking sheet lined with parchment paper, leaving at least 2 inches between each cookie.
- Gently flatten each cookie to about 5 inches in diameter.
- Use the flat side of a knife to create a neat edge if the dough spreads unevenly.
- Bake for 18-20 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
126g
Fat
15g
Carbs
18g
