Description
Deliciously chewy oatmeal raisin cookies packed with warm cinnamon, raisins, and a delightful blend of nuts, chocolate chips, and coconut. These cookies are perfect for sharing and make for a comforting treat that combines the wholesome goodness of oats with rich, sweet flavors.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups shortening (or butter)
- 2 cups brown sugar (packed)
- 1 cup sugar
- 2 eggs
- ½ cup water
- 2 teaspoons vanilla extract
Dry Ingredients
- 6 cups uncooked oats (quick oats)
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Add-ins
- 1 ½ cups raisins
- 1 cup chopped walnuts or pecans
- 1 cup chocolate chips
- 1 cup shredded coconut
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat, ensuring it reaches the right temperature for baking your cookies evenly.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the shortening (or butter), brown sugar, sugar, eggs, water, and vanilla extract until the mixture becomes light and fluffy, which helps create the perfect cookie texture.
- Combine the Dry Ingredients: In a separate bowl, mix together the quick oats, all-purpose flour, salt, baking soda, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring well until they are fully combined to form a thick cookie dough.
- Stir in Raisins and Add-ins: Fold in the raisins, and your choice of chopped walnuts or pecans, chocolate chips, and shredded coconut to distribute these flavorful mix-ins evenly throughout the dough.
- Shape the Cookies: Drop spoonfuls of dough, about 1 ½ tablespoons each, onto ungreased baking sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 11 minutes, then rotate the baking sheets for even baking and continue baking for an additional 4 minutes until the cookies turn golden brown around the edges.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- You can substitute butter for shortening for a richer flavor, but cookies may spread more.
- Feel free to swap out raisins for dried cranberries or chopped dates for variety.
- For a nut-free option, omit walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to one week.
- Use quick oats as specified for the best texture, but old-fashioned oats can also work with a slightly chewier result.
