This one is my favourite.
The Best Oatmeal Cookies
1 1/2 cups of butter, softened
1 1/2 cups lightly packed brown sugar
1 cup white sugar
2 eggs - I always use large ones
4 tbsp. water
4 tsp. vanilla extract
1 1/2 cups of all-purpose flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
6 cups Robin Hood Old Mill 100% Naturally Nutritious Large Flake Oats - this is really the key to excellent oatmeal cookies, the make and type of oats
3 cups of seedless raisins
Cream together butter, sugars, eggs, water and vanila until light and fluffy. Combine flour, salt, soda and cinnamon in a bowl and stir them together. Add to the creamed mixture. Now add the oats and the raisins. Drop by heaping tablespoonfuls onto a greased baking sheet. Bake about 10-15 minutes at 350F - leave them mounded for chewy cookies or flatten them out for crispy cookies.
These freeze very well. To freeze, I line a cookie tin with waxed pper and place waxed paper or plastic wrap between each layer, plastic wrap on top, close lid and seal tin in a plastic bag or two - the grocery store bags work well for this. Alternatively, I bag them into freezer bags, like the extra large Ziploc bags, label them as to type and amount. They will freeze for up to 6 months and longer.
Oatmeal cookies
1 cup shortening, or butter, or butter flavored crisco
2 cups brown sugar, packed
2 eggs
1 tsp salt
2 cups flour
1 tsp baking soda
2 cups rolled oats
1 cup dried cranberries
1 cup white chocolate chips
Mix first 2 ingredients until fluffy, add eggs one at a time, blend well. Add in next three ingredients, blend well. Stir in oats, Cranberries, and white chocolate chips. Drop by spoonful onto baking pan. Bake at 375* 10 to 12 minutes. Makes 4 dozen
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