As you can probably tell from the other cookie recipes I have here on the blog, homemade cookies were a big deal in my house when I was growing up. My mum always had pan of homemade cookies in the oven.
No matter how many packaged cookie choices there are in the grocery store these days, no store-bought cookies can compare to the goodness – and taste – of a homemade cookie.
A couple of weeks ago I was browsing through mum’s old recipe book and I came upon one of her cookie recipes that I used to adore when I was a kid. Apparently, my dad must have adored this one too, as mum always referred to these ones as “dad’s cookies”. It was likely a combination of my dad liking them, and the cookies tasting a bit like those “Dad’s” packaged cookies you can buy at the grocery store.
The original recipe from my mum calls for adding in 1 cup of raisins as the last ingredient, however, my mum never made them with the raisins, so I don’t either. She probably did that because I refused to eat them with raisins in them when I was a kid. So, if you are a big raisin fan, go ahead and throw a cup of raisins into the mix. Just keep an eye on the cookies – I’m not sure how, or if, they affect the baking time.
Leaving the cookie dough to bake in a ball (as I did here), or flattening the dough out slightly with your hand, or a fork, could also change the baking time/consistency. These cookies tend to be more “crispy” if you flatten out the dough before baking. My mum used to flatten them out, but I did not. For these, I wanted a cookie that was more moist in the middle, so I left them in a ball. They are delicious either way!
As mentioned by my reader, Debra, in the comments section of my “Mum’s World Class Chocolate Chip Cookies“, I believe shortening is the “secret” ingredient in these “Old-Fashioned Dad’s Cookies”, one that helps make these so tasty. Many “newer” cookie recipes do not use shortening in their list of ingredients. Take a quick peek and you’ll see what I mean!
Enjoy these best with a cold glass of milk!