On Sunday, June 3, 2012 11:10:14 PM UTC-6, Judy Haffner wrote:
> Roy wrote:
>
> >With conventional recipes I can get crisp
> > and I can get crumbly cookies but I want
> > "chewy".
>
> >What do I increase or decrease to get
> > the desired results?
>
> >The last ones I made were made with
> > butter and they tasted great but
> > crumbled terribly. Before that I used
> > margarine and they were too crisp.
>
> >This cookin' business sure ain't easy for
> > us old bachelors.
>
> Well, good for you even attempting something like this, and more power
> to you!
>
> This is the recipe I have used since before I was even a teenager, and
> have made others since, but nothing can even come close to these, AFAIC.
> They are chewy and wonderful! My granddaughter asked me to make her
> some, so she could take on the plane with her to snack on, when she flew
> to VA. for an internship program this summer. We love them, and hope you
> will too.
>
> Oatmeal-Raisin Cookies
>
> 3/4 cup shortening (I use butter-flavored Crisco)
> 1 cup packed brown sugar
> 1/2 cup granulated sugar
> 1 egg
> 1/4 cup cold water
> 1 tsp. vanilla
> 1 cup all-purpose flour
> 1 tsp. salt (I cut it in half)
> 1/2 tsp. baking soda
> 1 tsp. cinnamon
> 1/4 tsp, nutmeg
> 3 cups quick-cooking oats
> 1 cup raisins
>
> Put shortening, sugars, egg, water and vanilla in a mixing bowl and beat
> thoroughly. Add flour, soda, salt and spices and mix in well. Blend in
> oats and raisins. Drop by teaspoonfuls onto greased baking sheets. Bake
> at 350º for about 12 minutes, until golden brown.
>
> Enjoy!
>
> Judy

Thanks Judy...I'm off to buy some raisins. My mother always put raisins in
her oatmeal cookies as I recollect.