hi guys I'm Laura Vitale and on this
episode of Laura in the kitchen I'm
gonna show you how to make an oatmeal
raisin cookie so so good and you're
gonna see how you do this to make you're
going to want to go bring your kitchen
to make them but first let me show you
what you need to get started
all-purpose flour some oats raisins
brown sugar regular sugar salt baking
soda cinnamon vegetable shortening
unsalted butter vanilla extract and eggs
now ideally gonna be really easy to make
and my recipe it's very easy very basic
I do a few little things that make it um
I think the texture of the cookie a
little better but nothing really adds or
ordinary so first thing we're gonna do
is take some unsalted butter it has to
be at room temperature otherwise it will
not work so you're going to put the
butter and new mixer the mixing bowl and
this is a very easy easy recipe just
basically one two three and go I should
mention before you guys started you want
to bring your oven to 375 degrees so
it's waiting for you 1 tablespoon of
shortening now shortening is a little
bit different nobody puts shortening in
their cookies I do just a little bit of
it because but it gives me great flavor
just a wonderful buttery flavor
shortening gives me a great crisp
texture so I put a little bit in there
to give me that texture but the butter
really gives it all the flavor so we're
going to cream together the shortening
the butter the regular sugar and brown
sugar
okie doke cattle catchment and here we
go just mix it until it's nice and
creamy
and this is perfectly creamy but just a
heads up you always want to make sure to
scrape the sides of your bowl every time
you add a new ingredient in there like
I'm going to add eggs now so I want to
make sure I scrape the sides of my bowl
so that the sugar and the butter and
shortening are well incorporated so I'm
going to add in my egg mixture back on
and just mix it till it's combined
perfectly creamy I'm gonna scrape it
down one more time before I add in the
rest of my ingredients
okie doke now whoops time to add the
flour this is just regular all-purpose
flour and the salt baking soda and
cinnamon also the vanilla I almost
forgot the vanilla what up with me
forgetting about the vanilla most
important ingredient here well not the
most important but a very important
ingredient I'm putting about a teaspoon
of vanilla stay back for the rest of
your facial flour
there you go the dry ingredients are
really well mixed in just I want to make
sure everything is really combined from
the sides like that and now we're gonna
add in our oats I you can use
old-fashioned oats or quick-cooking oats
it's really it's no difference I
something this time I'm using regular
oats but I've used you know quick
cooking most of the times I make these
so those in and the raisins I love
raisins I was snacking on them when I
was prepping I was thinking on the
raisin so I had to fill up the bowl
again so just first just for a minute
literally till everything is combined
doesn't take very long we don't want to
over mix there we go I happened really
fast Ladd even 30 seconds until the
raisins and me boats are mixed here we
go just want to make sure to grab every
little bit from the paddle attachment
I'm just mixing it with my spatula just
from the bottom up I want to make sure
there's no clumps of butter or anything
at the bottom of the bowl and now we're
ready to form our cookies now I'm using
non-stick baking sheets or cookie sheets
whatever you have and this is a small
ice cream scoop I actually this when I
bought this it was actually called
a cookie scooper so the perfect to make
cookies they're the same size every time
and they cook very evenly so here's what
you do put them on your own grease
non-stick baking sheet about an inch and
a half apart cuz they're going to spread
out a little bit just like so I put
about three each row so I'm just going
to continue to fill these up and then
we're gonna put them again
hey Rizzo I have all my cookies ready to
go into the oven now this makes about
three and a half dozen and if you feel
like you don't wanna make all of these
you could always make half of them and
put the rest of the batter in your
freezer it's a wonderful freezable
batter and you could just defrost in
your fridge and bake them as directed
these are going to go into the preheated
oven for about ten to eleven minutes or
so up you want the edges to be ever so
lightly golden really they want them to
be brown because they're going to sit on
the baking sheets for about ten minutes
before we remove them onto wire racks so
I'm gonna pop these in and I'll see you
guys a few now my cookies came out of
the oven and let them cool five minutes
on the baking sheet and then I put them
on two wire racks so they can cool
completely about twenty minutes now like
I said these cookies are so incredible
and you're like oh god so much about
food is not just in flavor but also in
texture I need or so they're not all a
dense heavy cooking it's flavorful it's
buttery but it's still got a really nice
crisp texture because of that tablespoon
of shortening you put in there so good
make sure you let them cool completely
onto your wire max before you put them
on a platter otherwise they kind of get
really soggy now I'm just gonna pick
these up look at that they're so
beautiful but look look at the ending
all right but there's still have a
really nice chewiness to them it's as
well as that crisp texture I was talking
to you about now I love that I'm eating
and doing this at the same time check
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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen