World'S Best Oatmeal Cookies
Chewy oatmeal cookies packed with raisins, nuts, and warm cinnamon, perfect for satisfying sweet cravings and suited for cookie lovers of all ages.
Ingredients
Instructions
- Combine eggs, raisins, and vanilla and let stand at least 2 hours or overnight.
- Cream together shortening, brown sugar, and granulated sugar.
- Sift together salt, soda, cinnamon, and flour.
- Stir flour mixture into sugar-shortening mixture and blend well.
- Beat egg-raisin mixture into the mixture.
- Add oatmeal and chopped nuts.
- Dough will be stiff.
- Chill dough for a better shaped cookie.
- Drop dough by spoonfuls on a cool, ungreased cookie sheet.
- Bake at 325°F (163°C) for approximately 10 to 12 minutes.
- Do not overbake.
Tips & Substitutions
For a chewier texture, consider substituting half of the shortening with unsweetened applesauce. You can also use quick oats instead of regular dry oatmeal for a different consistency. If you prefer fewer raisins, try using dried cranberries or chocolate chips. Letting the egg-raisin mixture rest enhances the flavor, so don't skip this step.
Serving Suggestions
These oatmeal cookies are delightful on their own or served with a glass of cold milk. For a special treat, try pairing them with Blue Cheese Mayonnaise on a savory platter. They also make a great addition to a dessert table alongside Peanut Butter Cookies, providing a satisfying variety for guests.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. To reheat, place cookies in a preheated oven at 300°F (149°C) for about 5 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of World'S Best Oatmeal Cookies contains roughly 1470 calories, with 20g protein, 206g carbohydrates, and 66g fat. It is an excellent source of iron (46% of the Daily Value), protein (40% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1950mg per serving (85% 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 in this recipe. However, the texture may be denser, and you might want to add a little extra liquid to the dough if it feels too stiff.
What can I use instead of shortening?
You can replace shortening with unsalted butter or coconut oil for a different flavor. If using butter, ensure it's softened for easier mixing. Each substitute will slightly alter the texture and flavor, but they all work well in this recipe.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers appear set but still soft. Avoid overbaking, as they will continue to firm up while cooling on the baking sheet.
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).