Raisin Rolled Oat Cookies

A classic, but not from Fannie Merritt Farmer.

Some sources attribute the first oatmeal raisin cookie to Fannie Merritt Farmer’s 1896 Boston Cooking-School Cook Book. But the image to the left is the page with the oatmeal cookie recipe on it. Do you see raisins? I don’t. There are four or five other cookie recipes with raisins in the book (including Boston cookies), so she could’ve added them. She just didn’t. I also looked at more recent editions (from 1918) to see if she added the cookies later, but unless she at some point put them in and took them back out again, Fannie doesn’t get credit for this one.

Oatmeal Cookies are the second most popular cookie in the U.S., next to the obvious champ, chocolate chip; April 30th is National Oatmeal Cookie Day.

The other side of this recipe is the recipe for lemon pie filling.

From the box of L.S. from Joplin, Missouri.

Raisin Rolled Oat Cookies

1/2 c. shortening
1 c. sugar (white or brown)
1 egg
1/3 c. milk
1-1/2 c. rolled oats
1 c. puffed raisins

1/2 c. chopped nuts
1-1/2 c. flour
1/2 tsp. salt
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger

Cream shortening
Add sugar gradually and continue to cream
Add egg (well beaten)

Mix and sift dry ingredients and add.

Bake on well-greased pan, about 3″ apart. Bake in moderate oven about 15 minutes.

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