Grandma's oatmeal raisin cookies

Soft and delicious oatmeal raisin cookies are an old-fashioned treat.

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Family recipes are always special. This recipe come from my husband's paternal grandmother. I've heard many stories about what a wonderful baker she was. Unfortunately, I was not ever able to try any of her baking as she was no longer able to bake when I came into the picture. 

This is the first recipe of hers that I've tried. Luckily, she wrote down a lot of her recipes so they can be shared and passed on with others. Plus, making recipes from your family brings back memories and stories you can share. 

This recipe made my favorite kind of oatmeal raisin cookies - soft, fluffy, and moist. The only things I changed from Grandma's recipe was that I used butter instead of shortening (we all know that we don't eat shortening around here) and I did cut down the sugar a touch. 

This recipe makes a lot of cookies. There was no yield written on the recipe, but I ended up with about 3-1/2 dozen cookies.

Grandma's oatmeal raisin cookies
1 cup (2 sticks) unsalted butter, softened
1 cup lightly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup buttermilk
2 cups old-fashioned oats
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups all-purpose flour
1 cup raisins

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and buttermilk and cream until combined. Stir in the oats. 

In a medium bowl, whisk together the cinnamon, salt, and flour. Then slowly add to the wet ingredients and stir to combine. When almost combined, stir in the raisins.

Roll the dough about 1-1/2 tablespoons at a time and then place about 1-inch apart on the baking sheets. Bake for about 12-15 minutes, until the bottoms and sides are lightly golden.

Cool on a rack and repeat until all the dough has been used. Store in an airtight container once fully cooled.