To appreciate the full effect of these wonderful oatmeal raisin cookies, you really should have a nice, cold glass of milk on the side.
1 cup raisins, (divided in two)
1/3 cup water
1/2 cup butter, or margarine
1 1/2 cups light brown sugar
2 tsp vanilla
2 cups all-purpose flour
1 1/4 cups rolled oats, (regular or quick, not instant)
2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
Preheat the oven to 275°F (140°C).
Lightly grease two cookie sheets, or line them with baker's parchment paper. Set aside.
In a blender or food processor, combine half (just half) of the raisins with the water and blend until it forms a gloppy brown puree. Set aside the remaining raisins.
In a large mixing bowl, with an electric mixer, beat together the raisin puree, the vegetable shortening, egg, brown sugar and vanilla, until smooth.
In another bowl, stir together the flour, oats, baking soda, cinnamon and salt. Combine this mixture with the egg mixture and beat until all the ingredients are evenly mixed. Stir in the remaining raisins (remember them?).
Now have your child roll the dough into golf-ball-sized balls and place them on a baking sheet about 2 in. (5 cm) apart. Flatten slightly to about ½ in. (1 cm) thickness. Bake for 18 to 20 minutes, until lightly browned on the bottom, but still soft in the middle. Don't overbake them or they'll lose their chewiness. Let cool before indulging.
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