Oatmeal Raisin Cookies

Raisins are actually grapes that have been dried either by sun or through hot air. Almost half of the world's raisin supply is produced in California. The two types of raisins are dark and golden raisins.

BAKER'S TIPS: If a healthier cookie is desired, one may use plain corn or canola oil instead of vegetable oil shortening.

INGREDIENTS

½    cup vegetable oil shortening
¾    cup brown sugar
1     egg
½    tsp. vanilla extract
½    cup all-purpose flour
1½  cups oatmeal
¾    cup California raisins
½    tsp. baking soda
½    tsp. cinnamon powder
¼    tsp. salt

PROCEDURE

• Preheat oven to 350ºF. Grease two cookie sheet pans with butter or vegetable oil shortening; set aside until ready to use.
• Combine the vegetable shortening, brown sugar, egg, and vanilla extract; and beat well with a mixer or wire whisk until smooth and blended.
• In another bowl, combine the flour, oatmeal, raisins, baking soda, cinnamon powder, and salt.
• Add flour mixture to the vegetable oil shortening mixture and stir until blended or until there are only a few traces of flour.
• Drop cookie dough by tablespoonfuls on the greased cookie pans about 2 inches apart from each other.
• Bake in the preheated oven for 9 to 11 minutes or until sides are golden brown in color (the center of the cookies should remain soft).

Adapted from: Baking Secrets
Photo Credit: companyscoming

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