A few things about how this recipe turned out for me:
- I got 4 dozen cookies out of this instead of the 3 dozen stated. They were pretty good sized cookies, not wimpy teeny ones. If I had made them any larger, they would have crowded each other on the cookie sheet. I made 1 dozen per batch.
- Instead of 1/2 cup of butter and 1/2 cup of butter flavored shortening, I used 1 cup of butter flavored shortening. I was out of real butter and did not feel like making a trip to the grocery store so I used what I had on hand. These cookies still turned out great! Next time I bake some, I'll try real butter and see what the difference is.
- I baked these cookies for 10 minutes at the start, then ended up baking them for 9.5 minutes. This time worked for me. If I had baked them 12 minutes, they would probably be burned or pretty darn crunchy.
Beth's Spicy Oatmeal Raisin Cookies |
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Ingredients:
1/2 cup butter, softened 1/2 cup butter flavored shortening 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour | 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. |
| 3. | Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long! |
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