Amanda’s Ultimate Oatmeal Raisin Cookies

Quite a name, quite a cookie. Named after my daughter’s favorite. You’ll need a food processor or blender for these.

1/2 cup raisins
1/3 cup water
1/2 cup white Crisco (not butter-flavored)
1 egg
1-1/2 cups firmly packed brown sugar
1-1/2 tsp. pure vanilla extract
2 cups flour – all purpose
1-1/4 cups old fashioned oats (not instant)
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins

Preheat your oven to 275 degrees.

In the processor or blender, add the 1/2 cup raisins with the water and blend/blitz on high speed until really smooth. Scrape this out into a large bowl and add the Crisco, egg, sugar, and vanilla. Mix until smooth.

In a separate bowl, with a wooden spoon, mix the flour, oats, baking soda, cinnamon & salt. Pour this into the wet stuff and mix well. Mix in raisins.

Wet your hand and make dough balls (walnut size) and place on the ungreased or parchment lined cookie sheet. Gently press down to slightly flatten. Bake for about 22 minutes. Don’t overcook these. Remove from sheet and set on cooling racks.