Question about Oatmeal Raisin Cookies
When I was a kid, quite a while ago, I made oatmeal raisin cookies with my aunt that had ground up soaked raisins in them. They were both chewy AND crisp around the edges. They would puff up in the baking, but flatten as they cooled. You had to let them cool on a flat surface, otherwise they conformed to what ever they draped over. Unfortunately I lost the recipe and have been trying to recreate them from memory 50 years later. However I never get quite the same results as we did then. They are not quite as chewy and are more dense.
Here is the recipe as I am trying to make them now. Can anyone tell me what I need more or less of to get a chewier result:
1/2 cup each of butter and shortening
1 cup each of brown and white granulated sugar
2-1/2 cups each of oatmeal and flour
1/2 teaspoon salt
1 teaspoon soda
1 tablespoon vanilla
1 cup packed raisins
Pack raisins into a one cup measure. Pour enough water over the raisins to cover. Either microwave for two minutes or bring to a boil in a small pot. Let cool. Drain off liquid, before putting raisins in processor or blender, process until finely chopped. Cream butter, add sugar, beat until well mixed, beat in eggs, flour and oatmeal. Add raisins. Drop by spoonfuls, or #70 scoop (for a 2" cookie) on parchment paper covered or lightly greased cookie sheet. Bake at 375° for 10-11 minutes.