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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Oatmeal, Raisin, Nut Cookies Recipe

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This recipe for Oatmeal, Raisin, Nut Cookies is from The Underwood Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Crisco
1 Cup White Sugar
2 Eggs, Beaten
1 Cup Raisins
Pinch Salt
1 Cup Oatmeal (Quaker 1 minute oats)
1 Cup Chopped Walnuts or Pecans (optional)
2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
Directions:
Directions:
Cover raisins covered in water and let boil for 5 minutes. Drain juice into separate bowl. Let juice and raisins cool.

Blend shortening, sugar, flour, salt, and cinnamon with a fork or pastry blender. Add raisins, oatmeal, nuts and eggs.

Measure out 5 tablespoons of the cooled raisin juice into a small bowl and add the baking soda to the raisin juice and stir until blended, then add to the cookie mixture and blend.

Drop by teaspoons onto a greased cookie sheet. Bake at 375º for 10-15 minutes or until cookies are turning brown and springy.
Number Of Servings:
Number Of Servings:
3 Dozen Cookies
Personal Notes:
Personal Notes:
Steve's Grandmother, Bernice (Nye) Underwood gave me this recipe shortly after we got married in 1973. I'm not sure how long she'd been using it, but 49 years later, it's still a favorite in our household.

Recently, when I was making these cookies, I discovered I was out of walnuts. For the first time I substituted chopped pecans. Steve prefers the cookies with pecans. I still like Grandma's original!

 

 

 

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