My grandmother used shortening, not butter, when making these cookies. These days I almost always use butter. Either will do; the shortening cookies I think tend to be a bit chewier.
By the way, if you make the cookies extra large, they will be chewier, just cook them longer (20 min instead of 10).
Do not over-bake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.
If you use salted butter, omit the salt called for in this recipe.
- 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
- 1 cup brown sugar, packed
- 1/2 cup plus 2 Tbsp granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 cups raisins
- 1/2 cup chopped walnuts (optional)
- 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 Pre-heat oven to 350°F. Grease two large cookie sheets or line with Silpat or parchment paper.
2 In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.
3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.
4 Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
5 Bake until the edges of the cookies turn golden brown, about 10-12 minutes. Note that the cookies will seem underdone. That's okay, they will firm up as they cool.
6 Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.