Favorite Oatmeal (Raisinet) Cookies

The other day, after I had posted the Biscoff White Chocolate Chip Bread, I got a comment from someone who said that the recipe would be helpful in using up the multiple jars of the spread that she had. I had to respond, asking if she was my twin because sometimes when I spot a new product I will buy it and think “I will make something with this!” I end up with a full cupboard with all sorts of random ingredients.

I have had a bag of Raisinets in the cupboard from a while, and I can’t exactly remember why I had bought them, or if I even had a plan when I bought them. I knew I needed to use them and this week I needed to find a recipe that was quick to put together. This fit the bill. I try to make things that are a little more unusual that the typical oatmeal raisin cookie and this has a nice twist or two. One you use Raisinets instead of raisins, and you grind some of the oats to make oat flour.

I’m not sure how the ground oats change the flavor, but it does add another layer of texture, which for me is an important part of an oatmeal cookie. When you bake these, don’t bake them too long or they will be dry. I took mine out of the oven after 10 minutes, and they looked a little doughy in the center but browned around the edges. They firmed up nicely while cooling on the baking sheet. My husband got home right after I took a batch out of the oven and he declared them very good with great flavors!

2 cups rolled oats
1/3 cup butter, room temperature
1/3 cup shortening
¾ cup sugar
¾ cup brown sugar, packed
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped walnuts
1 cup Raisinets

Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats.

Place 1 cup of the oats in a food processor and process until finely ground. Set aside.

In a large mixer bowl beat butter and shortening for 30 seconds until light. Add sugar, brown sugar, and baking soda and beat until combined. Add eggs and vanilla, stir until combined. Beat in processed oats and flour. Stir in remaining 1 cup of oats, walnuts, and Raisinets.

Drop by teaspoonfuls on prepared baking sheet. Bake for 8-10 minutes until edges are light brown. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Recipe from Better Homes and Gardens Ultimate Cookies and Bars