Raisin Cookies
A signature cookie from a well-known hotel in Arkansas, known for its crisp exterior, soft interior, and generous, delicious size.
Ingredients
raisins
1 cup (5 ounces)
old-fashioned rolled oats
3 cups
unsalted butter (slightly softened)
2/3 cup (1 stick plus 2 2/3 tablespoons)
all-purpose white flour
2 cups
ground cinnamon
1 teaspoon
white vegetable shortening
1/2 cup
packed light brown sugar
1 cup
sugar
1 cup
large eggs
2
vanilla extract
1 1/2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
chopped walnuts or pecans
1 cup (4 ounces)
Instructions
1
Preheat and Prepare
Preheat the oven to 375°F. Grease or spray several baking sheets with nonstick spray. Combine the raisins and enough hot water to cover in a small bowl; set aside.
2
Mix Dry Ingredients
In a large bowl, thoroughly stir together the oats, flour, cinnamon, baking powder, baking soda, and salt; set aside.
3
Cream the Butter
In another large bowl, beat the butter and shortening with an electric mixer at medium speed until light and fluffy. Add the brown sugar and sugar, and beat until fluffy and smooth.
4
Combine the Batter
Add the eggs and vanilla and beat until well mixed. Beat in all but 1 cup of the oat mixture until evenly blended. Drain the raisins thoroughly. Stir the remaining oat mixture, raisins, and walnuts or pecans together in a medium bowl. Fold into the dough until evenly mixed.
5
Shape the Cookies
Roll the dough into golf ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 2 inches apart. Press the balls down to flatten the tops.
6
Bake
Bake one sheet at a time in the center of the oven for 8 to 11 minutes, until lightly colored all over and still soft in the center; be careful not to overbake. Rotate the pan front to back halfway through baking for even heating.
7
Cool
Transfer the baking sheet to a rack and let stand until the cookies set slightly, 1 to 2 minutes. Transfer the cookies to a rack with a spatula. Let cool completely.
