A few weeks ago, it was pretty cold for spring/summer and I was craving cookies. I’m going to warn you now that cookies are one of my top five fave foods, so be prepared to see several different types. I have an entire book of cookie recipes…ok, more than one book! I love them, and they are one of my favorite things to make and eat.
One type of cookie that always seemed to elude me was the oatmeal raisin cookie. Every time I made them, they were just disappointing. They would be too hard. They wouldn’t have enough cinnamon flavor. They were boring and made me sad. Cookies should never make you sad. Seriously, how can you be sad about cookies?! Oh, but I was. Then I met this oatmeal raisin recipe, and all my oatmeal cookie sorrows were swept away by cinnamon, pecans, and a raisin-y glaze that I can’t resist. Another plus to this recipe is that the cookie is so soft. It’s like a warm, spicy pillow of oatmeal raisin goodness. Who wouldn’t want to sleep on that?!
The original recipe can be found here. After the first time I made these, I was in love. Of course, over time, I’ve tweaked the recipe a bit to better suit how I bake; feel free to do the same!
Oatmeal Raisin Cookies with Raisin Glaze
*Makes about 3 dozen*
For the Cookies:
1 c seedless raisins (cooked…see directions)
1 c water (for the raisins)
1 c vegetable shortening
1 ½ c dark brown sugar
3 eggs (slightly beaten)
1 tsp vanilla extract
2 c rolled oats
1 tsp baking soda
2 c all-purpose flour
2 tsp cinnamon
1 tsp salt
1 c pecans, chopped
For the glaze:
2 c powdered sugar
¼ c raisin water (see directions)
Directions for the cookies:
1. Get your raisins ready. In a small pot, add 1 cup of raisins to 1 cup of water. Heat until almost boiling (I’ve been too impatient to see what happens if I actually boil them!); using a slotted spoon or small colander, drain raisins and reserve all of the cooking liquid.
2. Preheat your oven to 375.
3. In a large bowl, or stand mixer bowl, cream shortening and sugar. Add eggs; mix until eggs are combined with shortening and sugar. Add 3 Tablespoons of raisin water and then add the vanilla extract. Mix. In another bowl, combine oats, baking soda, flour, cinnamon, and salt. Add to shortening and oat mixture. Stir to combine well. Once combined, add raisins and pecans.
4. Drop by measured Tablespoon onto parchment lined cookie sheets. Bake until edges are brown; about 10-12 minutes. Transfer to a cooling rack.
Directions for the glaze:
1. In a smaller bowl, whisk together the powdered sugar and the raisin water until smooth. You may need to add water, or not add all of it, depending on a few factors. I’ve made this recipe many times, but sometimes I don’t add all of the water and other times I need more.
2. The consistency should be thin enough to drizzle or spoon over the cookies, and not thick like frosting. It should stay on your spoon without much of it dripping off. If it’s too thin, then it’ll not stay on the cookie. Also consider putting additional parchment paper or wax paper under your cooling racks to avoid a large sugary glaze mess on your counter tops!
3. Let the cookies set a few minutes to allow glaze to harden a bit…if you can wait that long! 🙂
keepsake cooking 