My family’s hands-down all-time favorite cookies are these oatmeal raisin nut cookies. They start with a recipe for plain oatmeal cookies… I’m not sure, but I think the original oatmeal cookie recipe might have come from the back of a Quaker Oats box. I always add about a cup each of raisins and walnuts.
3/4 cup shortening or butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/4 cup water
1 teaspoon vanilla
3 cups oats (uncooked)
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
up to 1 cup raisins (optional)
up to 1 cup walnuts, chopped (optional)
Preheat oven to 350°F.
Beat together shortening (I use butter), brown sugar, and granulated sugar until creamy. Add egg, vanilla, and water. Beat until mixture is light and fluffy. (I use my small hand mixer.)
Thoroughly combine flour, baking soda, and salt, then add to the sugar mixture. Mix well. Stir in oats, raisins, and chopped walnuts. (Either the quick or old-fashioned type of oats is fine.) The dough will be quite stiff.
Drop by rounded tablespoonfuls onto cookie sheets (greased). Flatten the dough slightly but not too much, because as the cookie bakes, the dough will naturally spread out.
Bake 10 to 12 minutes or until golden brown. Let the baked cookies cool for one minute on the cookie sheet, then remove them to a wire rack. Yield: three to four dozen 3 to 3 1/2-inch cookies.
These cookies are extra, extra good when they are warm from the oven, and they freeze well too. Last night I made a double batch and froze cookies in “snack size” portions.