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
- 2 cups flour, this is my favorite flour
- 2 cups organic oatmeal
- 2 teaspoons cinnamon
- 1 1/2 cups organic brown sugar
- 1 cup organic shortening – dissolved in 1/2 cup hot water (this is a non-hydrogenated palm shortening) ***See the note below about using all butter in this recipe.
- 1 teaspoon baking soda – add to the hot water
- 1-2 cups organic raisins
- 1/4 teaspoon sea salt
- 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 cookie sheets. Sprinkle a little sugar on top if you'd like. Bake on 375* for about 10-11 minutes or until the edges are a little crispy and cookies are still a little soft.
Makes about 3 dozen.
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.