How to Make Old Fashioned Oatmeal Raisin Cookies 1950s

 

I think my all time favorite homemade cookie would have to be these old fashioned oatmeal raisin cookies. Grandma made them. Mom made them. I make them. And, family members and friends all love these ugly oatmeal cookies which are moist and flavorful and super soft out of the oven.

The thing that I think makes these cookies extra good is that the raisins are heated to a simmer beforehand, and that plumps up the raisins for an extra fresh flavor. Also, the water that the raisins were simmered in is the liquid in the recipe which also gives the cookie a nice raisiny flavor. 

The cookies date back at least to the 1950s, and I was not born then. They use Crisco instead of butter in the recipe. My first thought was that was to save money, but Grandma churned her own butter and bought Crisco, so maybe it was a treat and an extra cost to use Crisco in a special cookie. If anyone knows more history, please jump in on comments. 

Oatmeal Raisin Cookie Recipe

Ingredients:

1 cup raisins

1 cup water (for simmering and drain and save 1/2 cup for later in recipe)

3/4 cup Crisco shortning

1 1/4 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinamon

1/2 teaspoon cloves

2 cups old fashioned oats

1/2 cup of broken walnuts (or more)

Directions:

Put the raisins and water in a small pan and simmer for 15-20 minutes or so. Drain off liquid but save 1/2 cup for later in the recipe.

Cream Crisco and sugar and add eggs and vanilla. Mix until smooth.

Mix together flour, baking soda, salt, cinnamon, and cloves in a mixing cup or bowl.

Rotate mixing in reserved raisin water (1/2 cup total saved from the simmering- just add more water if you come up short) and the flour and other dry ingredients. Aim for about one third of wet and then dry, repeat, repeat and mix until pretty even.

Use a big spoon to fold in oats, raisins, and walnuts. 

Bake at 400 F for 8 to 10 minutes on ungreased cookie sheet or with parchment paper on cookie sheet. 

Tip: Drop the heat to 380 if the peaks on the top are getting too dark while the rest of top is white-ish. This does not impact the taste but makes the cookies prettier if the high heat is causing uneven browning.

 This recipe makes 5 to 6 dozen depending on how big you spoon them.