- Author: Susan Jones
Mom’s Lifesavor Oatmeal Cookies (Dairy-Free)
It’s the stuff of commercials—moms expressing their love for their kids through the baking of wholesome treats. It’s a perennial theme because it’s true. As a mom you feel good when you see your child enjoy something you’ve provided (it’s probably one of the drivers that’s kept us going as a species for so long). Fortunately for me it’s a feeling that apparently never wanes, no matter what age your child. My mom still bakes me cookies. Only now they’re extra-extra special cookies because she bakes them without dairy of any kind. As anyone with an allergy knows, it’s extremely difficult to travel when so many foods can trigger an attack. By design, I’m sure, my mom’s cookies are not only delicious, they also hold up well in a briefcase; they’re full of wholesome oatmeal and plump raisins so they stay moist and don’t crumble easily. Whenever I bite into one—wherever I may be—I’m home.
- Preparation Time: 00:25
- Cook Time: 00:12
- Cuisine: American
- Servings: 12
- 1 cup Crisco vegetable shortening
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups oats
- 1 cup raisins
- 1Heat oven to 350 degrees.
- 2Beat Crisco and sugars until creamy.
- 3Beat in eggs and vanilla.
- 4Combine flour, baking soda, cinnamon and salt and add to mix.
- 5Combine oats and raisins and add to mix.
- 6Drop rounded tablespoons onto ungreased cookie sheet.
- 7Bake 12 minutes until just lightly golden.
- 8 Cool 1 minute on cookie sheet, and then cool on wire rack.