Nana’s Oatmeal Cookies

Oatmeal cookies just like grandma made – Nana’s Oatmeal Cookies are filled with white chocolate chips and raisins.

A few weeks ago, I emailed my mother-in-law to get some recipes for things that my husband really enjoyed from his childhood. She emailed me back with the recipes, and included this one as well. She said that my husband really likes these, and that she would make them for him by the dozens to deliver to him while he was attending college. So, a few days later, I decided to surprise my husband with them.

I have never made cookies where the raisins are soaked in the eggs and vanilla. It was something different than I had ever done before. But after doing a search online, it seems as though it’s not as un-common as I thought it was!! So I guess I just learned an old trick!

These cookies are delicious and soft. The original recipe calls for 2 packages of white chocolate chips – I just used one 12 ounce bag, and it was plenty. In fact, next time, I would probably cut back a little bit. Also, all I had at home was quick cooking oats, which worked, but I like the way old-fashioned oats look and feel in oatmeal cookies. So I will make sure to have old-fashioned oats on hand next time!! This makes a lot of cookies – I got almost 6 dozen cookies. And I love the touch of extra sweetness from rolling them in sugar before you cook them. This recipe is a winner!

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Nana’s Oatmeal Cookies

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• Author: Deborah Harroun
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Category: Dessert
• Method: Baked

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Description

Oatmeal cookies just like grandma made – Nana’s Oatmeal Cookies are filled with white chocolate chips and raisins.

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Ingredients

• 3 eggs
• 1 cup raisins
• 1 teaspoon vanilla
• 1 cup vegetable shortening
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 3/4 cup all-purpose flour
• 2 cups old-fashioned oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 12 oz white chocolate chips
• 1/2 cup granulated sugar, for rolling

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Instructions

Place the eggs in a small bowl and whisk. Add the raisins and the vanilla, stir to combine. Let the mixture stand for 2 hours.

Preheat the oven to 350ºF.

In a large bowl, or the bowl of a stand mixer, cream the shortening and both sugars.

Add in the egg mixture and mix to combine.

Add in the flour, oats, baking soda, salt and cinnamon. Mix until combined, but don’t overmix.

Roll the dough into walnut-sized balls. Roll in the 1/2 cup sugar and place on a baking sheet lined with parchment paper, about 2 inches apart.

Bake the cookies for 10 minutes, or until the edges are baked but the center is still soft. Let the cookies cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.