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
- 1 cup shortening, dissolved in 1/2 cup hot water--I use this non-hydrogenated organic palm shortening. Or sometimes I'll substitute melted butter and that's awesome too.
- 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
- 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.
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.