These old-fashioned oatmeal cookies are soft the first day you bake them, and stay soft for longer.
A combination of butter and shortening adds both buttery flavor and a tender texture.
Plus, the honey helps keep the cookies soft for several days.
Credit:Caitlin Bensel; Food Stying: Torie Cox
Be sure to use softened butter (not melted) for optimal dough consistency.
For best results,chill or let the dough restas directed before scooping.
This allows the oats to absorb liquid, enhancing the cookie’s soft texture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Lastly, avoid overbaking your cookies to maintain their softness and moisture.
If baking two dozen cookies is too many, you might alsofreeze the cookie doughto bake later.
Scoop the cookies onto a parchment-lined baking sheet, and freeze until solid.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer to a freezer-safe zip-top bag or airtight container and freeze for up to one month.
Bake straight from frozen, adding a few extra minutes to the baking time if needed.
you could also freeze them for up to three months for longer storage.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring them to room temperature before serving.
Arrange racks at top and middle of oven.
Line two cookie sheets with parchment paper; set aside.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Scrape down the sides of the bowl, and beat for 1 minute, until lighter in color.
Add the honey, egg, and extract, and beat for 1 minute, until smooth and creamy.
Scrape down the sides, and add the flour mixture, then mix on low until combined.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add the oats and raisins and mix in.
Let the cookie dough stand for 10 minutes before scooping, to hydrate the oats.
The cookies will be lightly golden around the edges and look paler in the centers.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cool on the pan for 5 minutes before transferring the cookies to the cooling rack to cool completely.
Store in an airtight container for up to a week.
Rolled oats absorb just the right amount of moisture, leaving these cookies soft and tender after baking.
Chill the dough to lessen the spread if you haven’t yet baked them all.
