I have ZERO self control when I’m near these things. So. Irresistible.
My favorite type of cookie by far is the oatmeal raisin cookie. Somehow they always seem chewier and gooier (hmmm, how might one spell that? gooey-er? gooeyer? gooier?) than other types of cookies. And of course oatmeal and raisins are a delightful little match.
I made this recipe a lot when I was pregnant with my little Sammy. I remember eating approximately 85-90% of them myself and all within a two-day span. I had 0% self-control after taking my first bite. The only other food that has had this effect on me were Pecan Pie Squares.
This is my warning to you! If you don’t want to uncontrollably over-indulge, make sure you have somebody to share these with before you put them in the oven.
Preheat your oven to 350 degrees F.
In a large bowl, cream together:
1/2 cup butter, softened
1/2 cup butter-flavored shortening (soften in microwave to avoid clumping)
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
In a separate bowl, combine:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
Stir into the sugar mixture and add to it:
3 cups rolled oats
1 1/2 cups raisins
Stir until coated.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Bake 10-12 minutes in preheated oven. I like to slightly underbake these to add to the gooey-ness that I love so much.
And don’t say I didn’t warn you when you are yelling curse words at your scale!