Oatmeal Raisin Cookies

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Here's an old fashioned favourite that can help your child develop his taste buds for new foods. Instead of using chocolate in these cookies, we've used raisins but you can substitute dates, apricots or dried cranberries! (It's all nutritious – and good!)

1 cup Crisco Golden Shortening 250 ml

1 cup packed brown sugar 250 ml

2 eggs 2

2 tbsp water 30 ml

3 cups Robin Hood or Old Mill Quick Oats 750 ml

1 cup Robin Hood All-Purpose Flour 250 ml

1 tsp baking soda 5 ml

1/2 tsp salt 2 ml

11/2 cups raisins 375 ml

1. PREHEAT oven to 375°F (190°C).

2. CREAM shortening, sugar, eggs and water in a large bowl on medium speed of electric mixer until light and creamy, about 2 minutes.

3. COMBINE oats, flour, baking soda and salt. Add to creamed mixture on low speed mixing until blended.

4. STIR in raisins. Drop dough by tablespoonfuls onto ungreased baking sheet.

5. BAKE at 375°F (190°C) for 8 to 12 minutes or until light golden. Cool 5 minutes on sheet then remove to wire rack and cool completely.

Preparation Time: 15 minutes, Baking Time: 12 minutes, Makes: about 4 dozen cookies, Freezing: excellent

Tips:

Replace raisins with your favourite chopped dried fruit.

Replace all-purpose flour with Robin Hood Whole Wheat Flour.

Under bake for chewy cookies; bake a little longer for crisp ones.

Courtesy: News Canada

Kitchen and Cuisine