My mother got this recipe many years ago from a childhood family friend of my father’s named Mina Newton (one of those “like an Aunt, but not really” situations). I’ve never been a big fan of oatmeal raisin cookies, but these are so soft and chewy and tasty that I can’t resist! These are my husband’s favorite, so I usually double the recipe to make enough to last a while.
Mina Newton Oatmeal Raisin Cookies
30 minutes prep time. Makes approx. 2 dozen cookies.
- 1 cup raisins
- 1-1/4 cup water
- 1 cup sugar
- 1/2 cup shortening
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 cup raisin juice (from simmering)
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 tsp. nutmeg
- 1-1/2 cup flour
- 1-1/2 cup oatmeal
- Preheat oven to 350°F.
- Simmer raisins in water over high heat until plump (5-10 minutes); drain, SAVE JUICE, set raisins aside to cool.
- Cream together shortening and sugar.
- Add baking soda to 1/2 cup of the raisin juice, add to shortening/sugar along with eggs; beat until well mixed.
- Combine baking powder, salt, spices and flour; mix well and add to liquid mixture.
- Stir in oatmeal, then stir in the raisins.
- Drop by generous tablespoon onto cookie sheet and bake at 350°F for 10-12 minutes (until edges just begin to brown).