Soft and Chewy Oatmeal Raisin Cookies

I’ve got lots of food in the freezer so I didn’t have to do any cooking this weekend. However, I saw some oatmeal raisin cookies on a FB group I belong to and was suddenly struck with the NEED to make them.

I was going to go net surfing for a recipe, then decided to use one of my cookbooks. I chose to make the oatmeal drop cookie recipe that would give me chewy cookies found in Edna Staebler‘s “Cookies and Squares with Schmecks Appeal”.

Chewy Oatmeal Raisin Drop Cookies – makes 4 dozen

1/2 cup lard
1 cup brown sugar
1/4 water (replaced with 1 egg and enough water to equal 1/4 cups)
1/2 tsp salt
2 cups rolled oats
1 cup raisins
1 cup all purpose flour
1 tsp baking soda

Prepare baking sheets by greasing or lining with parchment paper.

Preheat the oven to 350 degrees Fahrenheit.

Sift together the flour and baking soda.

Cream together the lard and sugar in a large bowl. Stir in the water and salt. Mix in the oats and raisins and then the flour and baking soda.

Spoon cookies by rounded teaspoonfuls onto prepared baking sheets. Spread them out so you get a dozen cookies per sheet. (If you prefer you can shape the cookies into 1 inch diameter balls to make sure they’re regular in size.) Flatten each cookie with a fork as you don’t want them thick to start with.

Bake for 8-10 minutes until lightly browned around the edges. The cookies will still be soft. Let the cookies cool on the baking sheets for about 10 minutes then transfer, using a thin metal spatula onto cooling racks until completely cool.

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