Kids in the Kitchen: Oatmeal Raisin Cookies

My husband absolutely loves oatmeal raisin cookies and thinks we need them in the house at all times. I used to make him big batches, but then they would go stale after a week or so. So I started buying Wal-Mart bakery cookies which kept for a long time, but I got sick of paying for them. Then I started baking up a dozen cookies, and freezing the rest of the cookie dough so I could pull them out and cook a few at a time. They never go stale now, so problem solved! Bingo! I’m not sure if I read it somewhere, saw someone do it or what, but now our house is well stocked on fresh oatmeal raisin cookies, much to my husbands delight!

I have also started working on getting Izzy and Lailah into the kitchen with me as much as I can. This can be challenging at times, as I am one of those people who has a very set system on how I like things done, and I need it done that way and I need it done quickly and efficiently. I’m talking military precision here. A little crazy, yes, but I’ve never been accused of being too normal. It took a lot of mental preparation for me to bring the kids in and let them help, because I knew it would slow down my process and that flour is going to get on the counter…and I just had to accept all of that! I want to keep them involved because I know how good it is for them and how much the littles love to be included. Now Izzy asks me to bake with her every day!

Oatmeal Raisin Cookies

  • 1/2 cup butter, softened
  • 1/2 cup shortening, room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 cups regular or quick-cooking rolled oats
  • 1 cup raisins

Preheat oven to 350 F.

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl.

Beat in eggs and vanilla. Izzy is quite the little egg cracker! I am shocked at how well she does with it. Lailah seems equally impressed as evidenced by her reaction.

Beat in flour and then stir in the oats and raisins. Yes, we are dough eaters and proud of it!

Drop rounded tablespoons onto a cookie sheet lined with parchment paper. Bake for 12-14 minutes until light brown and centers appear set. Cool on cookie sheet for 2 minutes. Transfer to wire racks to finish cooling.

For remainder of dough line a cookie sheet with wax paper. Drop rounded tablespoons onto cookie sheet and place in the freezer until firm, about 30 minutes. After the dough has set up, place into a freezer bag and bake as needed.

I bake them while still frozen which takes 15-16 minutes for my oven. You can also set them out to thaw and they will bake at the original time of 12-14 minutes.

I do this will all of my favorite cookie recipes so I can satisfy a craving without having to have the temptation around all the time.