Oatmeal Raisin Cookies

An oatmeal raisin cookie is one sweet divisive treat. I've found when I serve them at events people either absolutely love them or won't touch them, and I think it's about fifty-fifty.

I personally am pro oatmeal raisin — I like them because they are hearty and I like the chewy texture of a cooked raisin. It's nature's gummy bear.

This recipe calls for shortening instead of butter because it makes a chewier cookie. There are four full cups of oatmeal in one batch and lots of chewy raisins. Yum!

Oatmeal Raisin Cookies
(makes 4 dozen cookies)

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
4 cups old fashioned oatmeal
1 1/2 cups raisins

Preheat the oven to 350 degrees. In a large bowl cream together the shortening, sugars and vanilla.  Add the eggs, baking soda and salt. Mix well. Add the flour and mix again. Finally stir in the oatmeal and raisins.

Scoop 1-inch balls and place 1-inch apart on lightly greased or parchment lined sheetpans. Bake for 10 to 12 minutes or until golden brown.

Let the cookies cool a bit on the sheetpan before transferring them to cooling racks.

Scottish Oatmeal Cranberry Scones

These oatmeal scones are tender, hearty and simple to make. Enjoy them in the afternoon with a cup of tea or for breakfast with a side of fruit. They would also be a great addition to a brunch.

Today I'm taking them as an afternoon snack for my carpool. The kids are always famished after school and the scones will give them a burst of energy and hopefully the incentive to work on homework as soon as they get home....Maybe that's wishful thinking.

Scottish Oatmeal Cranberry Scones
(makes 16)

1 1/2 cups flour
2 cups old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon sea salt
4 teaspoons baking powder
2/3 cup dried cranberries
1 egg
1/2 cup butter,  melted
1/3 cup milk

Preheat the oven to 425 degrees.

In a large bowl combine the flour, oatmeal, sugar, salt, baking powder and cranberries.

In a small bowl beat the egg and then add the milk and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and mix until just combined.

Divide the dough in half and form rounds.

On a floured surface pat each round into a circle about 8 inches in diameter.

Cut each round into 8 wedges and place the wedges on a parchment lined or greased baking sheet.

Bake for 10 minutes or until dark golden brown.