Ingredients
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1 1/4 cups raisins
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3 -4 tablespoons Irish whiskey (or water)
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1 cup Butter Flavor Crisco or 1 cup shortening
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1 cup brown sugar
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3/4 cup granulated sugar
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3 eggs
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1 1/2 teaspoons vanilla
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2 1/2 cups all-purpose flour
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1 1/2 teaspoons cinnamon
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2 teaspoons baking soda
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1 teaspoon salt
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2 1/4 cups old fashioned oats or 2 1/4 cups mccann's quick-cooking irish oatmeal
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1 1/4 cups broken walnut pieces
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1/4 cup granulated sugar, for tops of cookies
Instructions
- Preheat oven to 350°F.
- Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
- In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
- In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
- Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
- Stir in the oats, then blend in the raisins and the walnuts; mix well.
- Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
- Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
- Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
- Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
- Store in an airtight container or freezer bag; these cookies freeze well.