super size oatmeal raisin cookies

Desciption

this is a super-size (5 - 6 inch) cookie, the type you find at coffee shops. i toasted the oatmeal before adding them to the dough; this makes them somewhat crunchy, however, you can skip this step. besides using raisins, you can also add chocolate pieces and or nuts.

Steps

Preheat oven to 325f with an oven rack in the center position
Spread the oatmeal on a baking sheet and toast them for 15 minutes
Stirring them frequently
Until they are pale gold in color
Let the oats cool before using
Reset the oven to 350f
In a mixing bowl
Cream the shortening until it is soft
Beat in the brown sugar and granulated sugar
Beating after each addition until the mixture is fluffy
Beat in the eggs and vanilla
Sift together the flour
Baking soda
Baking powder
Salt
Cinnamon
And allspice
Stir the flour mixture into the creamed mixture
Stir in the cooled oats and the raisins and mix well
Use a 1 / 3 cup measure as a scoop and level the top of the dough
Place the mound of dough on a greased baking sheet or on parchment paper
Flatten it slightly with the palm of your hand to about 5 inches in diameter
Repeat with the remaining dough
Leaving at least 2 inches between cookies after flattening
With the flat of a knife blade
Push the dough inward to to make a neat edge if it has spread unevenly
Bake the cookies in the center of the preheated oven for 18 - 20 minutes
Until they are firm to the touch and lightly browned around the edges
Cool on baking sheet for about 5 minutes
Or until they are firm enough to be removed to a wire rack

Step 17

Total Time in Minute 50

Ingredients Count 13

cooking super size oatmeal raisin cookies

See More Relate Photo

Ingredients

Rolled oats

Butter flavor shortening

Granulated sugar

Brown sugar

Eggs

Vanilla

All-purpose flour

Baking soda

Baking powder

Salt

Cinnamon

Ground allspice

Raisins

You may Interest

aunt louise macaroni salad

this is an old family recipe. my mother used to just add pementos and salad dressing to the macaroni. my aunt is the one that came up with the dressing that perked it up. not health smart but colorfull for holidays and you either love it or can't stand it

bacon jack chicken sandwiches

these sandwiches are great and easy to make on the grill. top them with whatever condiments you like!

bacon egg and cheddar scones

this wonderful recipe is from the cheese lover's cookbook and guide by paula lambert, adapted slightly cause i want more of everything. these scones also freeze beautifully (fully-baked). i individually wrap in double-foil and then breakfast is ready fo

bailey s creme brulee

this recipe came from a we-energy book compliments of chef mark j. olson, culinary arts instructor in janesville, wisconsin.

banana and nutella sandwiches

nutella is the greatest invention

barley bell pepper corn salad

this makes a great filling lunch i make it today.

bayou shrimp dip

while i haven't made this yet, it looks absolutely stupendous! from david ammann's bayou kitchen.

bisquick sausage breakfast pie

this is so easy, and is the best breakfast casserole i've tasted.

bistro burgers

nothing beats a great man-sized burger... except watchin a handsome guy eating one. the sauce is a spinoff of our very own recipe #280453. :)

breakfast cereal popsicles

cool off with these epic breakfast pops the kids will go crazy for.

brussels sprouts with pecans and sweet potatoes

this recipe is adapted from "the best diabetes cookbook". it has a wonderful combination of flavors and goes well with a pork or with roasted chicken.

california style chicken

after a discussion on the boards, i decided to post this recipe. even non-garlic heads will love it. i serve with a nice crusty bread to sop up the juices and spread the cooked garlic on. this recipe comes from the american diabetes assoc., so you know th