These have become one of my favourite oatmeal raisin cookies.
They are chewy and have a hint of spice.
I've added a handful of chopped dried cranberries in with the raisins for another layer of flavour.
The dough needs a couple of hours in the fridge before placing on the pan so you can mix them ahead of time and have fresh cookies ready when the children get home from school.
- 3/4 cup butter or margarine
- 3/4 cup shortening
- 2 1/2 cups sugar
- 2 eggs
- 3/4 cup golden cane syrup ( I used Roger's)
- 1 1/2 cups oatmeal
- 4 teaspoons baking soda **
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 cup chopped raisins
- 1 cups chopped dried cranberries
** I've had questions about the amount of baking soda in this recipe. I wondered about it myself the first time I made it but the cookies turned out fine. By all means try reducing the amount if it doesn't seem right to you. Or you can reduce or eliminate the salt. Let us know if you come up with a better ratio of baking soda. We're always open to learning from our readers.
- Mix butter, shortening and sugar together in a large bowl.
- Add eggs one at a time, beating after each addition.
- Add golden syrup and mix well.
- Mix in oatmeal, baking soda, spices and salt.
- Add flour, one cup at a time and mix well.
- Add raisins and dried cranberries and mix again.
- Cover cookie dough and refrigerate for several hours.
- Scoop out cookies on to pan and roll each into a 1 inch ball.
- Bake at 375 degrees for 10 - 12 minutes or until cookies are evenly browned and beginning to set.
- Let cool on pan for 5 minutes and remove to racks or brown paper to cool.
- Makes 8 dozen.