A treat for you today: Kent's favorite oatmeal raisin cookie recipe, from my mother-in-law, Mary Ellen!
I've told you before how cool Kent's Mom is. When it's my turn to be a mother-in-law someday, I'm really going to try and control my tendency to blurt out opinions (I've gotten a lot better, just ask Kent!) and instead be a more low-key and fun to be around mother-in-law like Mary Ellen. Yes, it's going to be a challenge if my future son or daughters-in-law aren't into real food and don't research the vaccine issue before any grand babies come along (!!!), but I'll play this tape over and over in my head to remind myself of what's most important: “loving others and preserving relationships is #1, Kel“!
Another reason everyone loves Mary Ellen is because she always has a couple different kinds of cookies in her cookie jars, no matter when you show up! My favorites are these: Grandma's Molasses Cookies, but…
Kent's is this favorite oatmeal raisin cookie recipe!
Kent's Favorite Oatmeal Raisin Cookies
Ingredients
- 1 cup shortening – dissolved in 1/2 cup hot water -- I use this non-hydrogenated organic palm shortening. You could probably easily substitute melted butter but I wanted to use as close to what Mary Ellen did as possible. 🙂
- 1/4 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda – add to the hot water
- 1 1/2 cups organic brown sugar
- 2 cups flour this is my favorite flour
- 2 cups organic oatmeal
- 1-2 cups organic raisins
- Organic sugar for the top if desired
Instructions
- First of all, yes, you read that right, there are no eggs in this recipe, but it's still delicious, and simple too: Mix everything together and drop onto parchment paper lined or buttered cookie sheets. Sprinkle a little sugar on top if you'd like. Bake at 375* for about 10-12 minutes or until the edges are a little crispy and cookies are still a little soft.
Just a couple hours after the post went live, I got this email from a reader friend along with a picture of her adorable daughter:
Oh my gosh, these cookies were the best, thanks for sharing the recipe! I included a picture of my daughter because she made them. By the way, we used butter instead of shortening and they turned out delicious.
More posts you won't want to miss!
- All my kitchen cop dessert recipes in one spot
- Grandma's Molasses Cookies
- Have you seen our kitchen remodel video yet?
Genet Harris says
So I will be the first to ask …. . . has anyone ever tried a gluten free flour in it ? Cause it looks like the perfect allergy friendly cookie to me. 🙂
Genet Harris says
AND also could you “soak” the oats in the water/shortening mix ?
kitchenkop says
Hi Genet! Let us know if you try it with the GF flour!
You could soak the oats, but without an “acid medium” like whey or something I don’t think it would do much (but I could be wrong), so these cookies fall into our 10 or 20 for the 90/10, 80/20 thing. 🙂
Kel
Elle says
what could you use instead of the shortening?
KitchenKop says
Hi Elle, I think butter would be fine but haven’t tried it. That shortening is non-hydregenated, it’s a palm shortening, so that’s why I am okay using it. 🙂
Kelly