These cookies are great! Soaking the raisins first are the key to this recipe. I found this in an old issue of a Mary Engelbreit magazine.
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- add 2 1/2 cups all-purpose flour
- add 2 cups quick-cooking oatmeal
- add 1 cup raisins
- add 3/4 cup pecans, chopped (optional)
- add 2 teaspoons baking soda
- add 1 teaspoon vanilla extract
- add 1 1/3 cups brown sugar
- add 1 teaspoon ground cinnamon
- add 1 cup butter
- add 3/4 cup granulated sugar
- add 1 teaspoon salt
- add 3 large eggs
- Combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour.
- Preheat oven to 350°.
- Cream together butter and the brown and granulated sugars.
- Add flour, salt, cinnamon, and baking soda; mix well.
- Add raisin mixture, oatmeal, and optional chopped nuts.The dough may seem a little dry; but it will be fine.
- Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
- Bake for 10-12 minutes until lightly browned.
- Cool on wire rack.
- Notes:Recipe works well doubled.
- Time to make does not include the 1 hour needed for soaking the raisins.
- You can use golden or dark raisins.