Grampa's Favorite Soft And Chewy Oatmeal Raisin Cookies
1 C powdered sugar
1 C margerine (butter or shortening also work)
1 C raisins (dark or light)
1 C water
2 C flour
1-1/2 C oatmeal (quick or regular)
1/2 tsp. baking soda
1/2 tsp. baking powder
Put raisins and water into saucepan and cook until there is approximately 5-6 TBS water remaining.
Drain raisins, reserving the liquid and let it cool (put into refrigerator to help cool down).
Cream sugar and margerine, add flour, baking soda, baking powder, oatmeal and raisins.
Mix together then add 5 TBS water from cooked raisins.
Mix all ingredients well.
Cover batter and put in refrigerator over night.
Preheat oven to 350, drop batter by teaspoons onto greased cookie sheet, use fork that has been dipped into water to flatten dough to desired thickness.
Bake for 13 minutes.
Let cool then remove from cookie sheet with spatula and place on paper towels to finish cooling.
These store very nicely in the freezer.
Makes about 5 dozen cookies
Pairs Well With
My Significant Other's grandfather loves oatmeal raisin cookies but every time I tried making them, they ALWAYS turned out hard and brittle. I decided to give it one more try variating the recipe a bit. I gathered the ingredients together and noticed that on the back of the raisin box, loh and behold!, there was an oatmeal raisin cookie recipe. I read through it and decided to change a few of the ingredients. The cookies turned out absolutely wonderful and I wanted to pass my recipe on to all who would like to try it.