It's really not a good idea to always feed The Cheerios sweets and pastries. It's fun, but it's not good solid nourishment to keep them going. After all, only the last Tuesday of the month is Pop Tart Tuesday. This week she decided to fortify them with high iron, high energy and fibre.
Sounds delicious, doesn't it? Well it is. Enter the World's Greatest Oatmeal Raisin Cookie.
That's right, these bad boys are big, soft and chewy. The edges get slightly crispy, too. Don't you love it when that happens? Served with milk, they pack a big bunch of goodness... and energy.
Plus, they're teenagers. Dancing teenagers. They can work it off.
1 cup raisins (divided)
1/3 cup water
1/2 cup solid vegetable shortening
1 and 1/2 cups light brown sugar
2 teaspoon vanilla
2 cups all-purpose flour
1 and 1/4 cups rolled oats (regular or quick, not instant)
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
Here's the trick: divide the raisins in half, reserving 1/2 cup to add to the batter. In a food processor, mix 1/2 cup raisins with the water and puree them until it looks like raisin soup. Delicious.
In your mixer beat together the raisin puree, the shortening, egg, brown sugar and vanilla until smooth.
In another bowl, stir together the flour, oats and other dry ingredients. Combine the dry mixture to the egg and raisin mixture and beat until evenly mixed. Time to add the remaining raisins!
By hand or using an ice cream scoop, form the dough into nice round golf ball-sized balls and place on a parchment lined baking sheet about two inches apart. These don't spread out when baking on their own, so you can flatten them with the back of your hand until they are about a half inch thick.
Bake for 18 to 20 minutes at 275 degrees. They should be lightly brown on the bottom and edges but chewy on the inside. Makes 2 to 3 dozen cookies, less if you use a bigger scoop.