Josephine'S Cookies
Deliciously soft and chewy cookies bursting with raisins, oats, and a hint of vanilla—perfect for a cozy afternoon treat or a sweet snack for any dessert lover.
Ingredients
Instructions
- Cream the sugars, shortening, eggs, and vanilla together.
- Add the raisins, flour, soda, oatmeal, and brown sugar; mix until well combined.
- Shape the dough into small balls and roll each in additional sugar.
- Flatten the balls slightly and place on a baking sheet.
- Bake at 350°F until golden brown, about 10-12 minutes.
- Cool on a rack before serving.
Tips & Substitutions
For a chewier texture, consider adding a tablespoon of honey or maple syrup. If you’re out of shortening, you can substitute with an equal amount of butter or coconut oil. For a twist, try incorporating chopped nuts or chocolate chips. Make sure to measure the flour accurately to avoid overly dense cookies.
Serving Suggestions
These cookies are delightful on their own but can also be served with a glass of milk or a cup of tea. They pair beautifully with Mike'S Baked Apples for a comforting dessert spread. Consider adding a scoop of vanilla ice cream on top for an indulgent treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer bag, where they can last for up to three months. To reheat, microwave for 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Josephine'S Cookies contains roughly 682 calories, with 5g protein, 106g carbohydrates, and 23g fat. It is a good source of iron (11% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be denser. Start with a 50/50 mix of whole wheat and all-purpose flour to maintain the texture while adding some whole grain goodness.
How can I make these cookies gluten-free?
To make gluten-free cookies, use a gluten-free flour blend in place of regular flour. Ensure that the oats are certified gluten-free as some brands may be processed in facilities that handle gluten-containing grains.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to shape into balls. Alternatively, you can add a little more flour gradually until the desired consistency is achieved.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).