I've been eating a lot of oatmeal lately, trying to incorporate more fiber and whole grains into my diet. Unfortunately, I hate oatmeal ... I hate the mushy type, that is. So, I've been taking my oatmeal in the form of granola ... which I love.
Well, today I decided to take my oatmeal in the form of Oatmeal Raisinet Cookies.
Hey, even if it's surrounded by brown sugar and Raisinets, it's still oatmeal! It's still fiber and whole grains. That's my story, and I'm sticking to it.
Ohhhhhhh, and it's darn good oatmeal, too.
When you use Raisinets instead of just plain ol' raisins, you get all the tasty chewiness of raisins with the added bonus of a little chocolate. And can't we all use a bonus of a little chocolate? I think we can. Oh, yes, I think we can.
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Chewy Oatmeal Raisinet Cookies
Source: Adapted from our family oatmeal cookie recipe
3/4 c. shortening
1/2 c. granulated sugar
1 c. brown sugar
1/4 c. water
1 tsp. vanilla
1 c. flour
1 tsp. salt
1/2 tsp. baking soda
3 c. old-fashioned oats
1 c. Raisinets (chocolate covered raisins)
1. Beat shortening, granulated sugar, brown sugar, egg, vanilla, and water until creamy. Add flour, salt, and baking soda; mix until combined. Gently stir in oats and then Raisinets.
2. Drop by teaspoonfuls onto a baking sheet.
3. Bake at 350 degrees for 11-12 minutes, or until golden brown and set on the edges but still doughy looking in the middle (the middles won't look done!). Let cool on the baking sheet for about 2 minutes before removing to a cooling rack.
Note: Bake as directed above for chewy cookies. For crisper cookies, bake up to 15 minutes until middles are set and golden brown.