GrandMa's Cookie Company was founded back in 1914 by Foster
Wheeler, but it wasn't until 1977 that the company introduced
the popular Big Cookie. This large, soft cookie comes two to
a pack and is offered in several varieties, including oatmeal
raisin. Now you can bake up a couple batches all your own with
this spiffy kitchen clone. Just be sure not to overdo it in the
oven. You want these cookies soft and chewy when cool - just
like a happy grandma would make 'em -- so take them out when
they are just beginning to turn light brown around the edges.
1/2 cup raisins [75 g]
1/3 cup water
1/2 cup vegetable shortening [100 g]
1 egg
1 1/2 cups dark brown sugar [225 g]
1 1/2 teaspoons vanilla
2 cups all-purpose flour [224 g]
1 1/4 cups oats (not instant)[295 g]
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins [75 g]
1. Preheat oven to 275 degrees.
2. Combine 1/2 cup raisins with water in a food processor and
blend on high speed for about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg,
brown sugar, and vanilla in a large bowl. Mix well with electric
mixer until smooth.
4. In a separate bowl, combine the flour with the oats, baking
soda, cinnamon, and salt. Pour this dry mixture into the wet
mixture and mix well until ingredients are incorporated. Mix in
1/2 cup raisins.
5. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking sheet.
Bake for 18 to 20 minutes. Be careful not to overcook, or the
cookies will not be chewy. Store in a sealed container.
Makes 16 to 18 cookies.
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