Soft and chewy oatmeal cookies loaded with raisins. These cookies are ready in less than 20 minutes to make!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 40
Ingredients
½cup(113g)unsalted butter, softened
½cup(92g)vegetable shortening, softened
1cup(200g)light brown sugar, packed
½cup(100g)granulated sugar
2large eggs, room temperature
1tablespoonlight corn syrup
1teaspoonvanilla extract
1 ¾cups(227g)all-purpose flour
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
3cups(267g)quick cooking oats
1cup(149g)raisins
Instructions
Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended.
Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk.
Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats and raisins.
Roll the dough out into 1 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared pan.
Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.
Notes
Shortening – I have found that it does wonders for the texture of a cookie. Shortening will make the cookies impeccably soft.
Corn syrup – I recently began adding corn syrup to my cookie dough. It’s a little tip that I picked up from Better Homes and Gardens. One tablespoon is all you need. It will leave your cookies soft for days after they are made. It’s wonderful; don’t leave it out.
Make ahead tip
Keep the cooled cookies in an airtight container with a slice of bread or tortilla. Store at room temperature for up to 3 days.
Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator. Shape the dough into balls and freeze individually on a baking sheet until firm, then transfer to an airtight freezer-safe container. Frozen cookie dough balls can be baked straight from the freezer, with no need to thaw. Add a minute or two to the baking time.