Oatmeal Raisin Cookies
These are the best oatmeal cookies I have ever had. My mother developed this recipe; it is our family's favorite.
These are the best oatmeal cookies I have ever had. My mother developed this recipe; it is our family's favorite.
- Carbohydrate 11.43962866123 g
- Cholesterol 11.9316944464643 mg
- Fat 8.3858213132065 g
- Fiber 0.948424860751597 g
- Protein 2.05060588474848 g
- Saturated Fat 4.02160712468389 g
- Serving Size 1 1 Serving (36g)
- Sodium 270.190194172697 mg
- Sugar 10.4912038004784 g
- Trans Fat 0.587923206573558 g
- Calories 128 calories
Step-by-step
- Preheat oven to 350F.
- Place raisins in saucepan, cover with cold water.
- Place over low heat and bring go a simmer.
- Simmer, covered, for 5 minutes.
- Remove from heat, leave lid on and let steep.
- Cream crisco and sugar, add eggs and beat well.
- Add baking powder and black walnut extract to creamex mixture, mix well.
- Add oatmeal and beat well.
- Drain raisins reserving 1/3 cup of raisin water.
- Combine 1/3 cup raisin water and baking soda, add to creamed mixture and beat well for 5-10 minutes.
- Add flour to creamed mixture, combine well.
- Add black walnuts and raisins to creamed mixture and combine well.
- Add additional flour if needed to ensure batter thick enough.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake at 350F for 10-15 minutes or until golden brown.
- Add flour if cookies spread more than desired.
Scaling Ratios for Precision Batches
Halving or doubling this recipe requires careful attention to the eggs, which measure roughly three tablespoons each when beaten. Dividing two whole eggs for a half-batch means whisking them thoroughly first and measuring out three tablespoons of the liquid. Flour volumes must be weighed rather than scooped when scaling down to prevent dense, heavy baked goods. Standardizing measurements ensures identical results whether producing twelve cookies or seventy-two.
Chemical Leavening and Moisture Control
Combining the reserved raisin cooking liquid with baking soda creates an immediate carbon dioxide reaction that lightens the dense oatmeal matrix. Black walnut extract introduces concentrated aromatics without adding excess liquid that would otherwise destabilize the fat-to-flour ratio. Acidic components in the formula react with the alkaline baking soda to promote proper browning during baking at 350 degrees Fahrenheit. Controlling hydration prevents the dough from spreading excessively across the baking sheet.
Managing Spread and Yield Consistency
Portioning the batter accurately with a standard teaspoon maintains uniform baking times between ten and fifteen minutes per batch. Adding extra flour in small increments prevents excessive outward spreading if ambient kitchen temperatures soften the shortening too much. Storing the baked items in an airtight container preserves their moisture content for up to five days at room temperature.
