Now understand, I have written several times before about these cookies. That is how wonderful they are. The only things I did different today were to use golden raisins instead of dark ones and I didn't soak them first. I also added about a cup of finely ground walnuts that I had processed and preserved a couple of months ago. I cut back on the oats about 1/2 cup. And... I used the quick oats instead of the old fashioned variety.
So believe me the 60, yes there are 60 on this cake platter before we ate any. Five trays of 12.
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Recipe below.. (NOT the one on the lid today. I have saved one from many years ago that I use.)
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Oatmeal Raisin Cookies
2 sticks BUTTER, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla (pure, not artificial)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old fashioned, uncooked)
2 cups raisins* Pre soak raisins by covering with water for about 5 minutes - drain well - before stirring into mix with oatmeal.
Optional: 1 cup ground walnuts - mixed in with the oatmeal.
Heat oven to 350°
Beat together butter, all sugars until creamy.
Add eggs and vanilla and beat well.
Combine flour, baking soda, cinnamon and salt and add. Mix in well.
Hand stir in oats and raisins* This is the hard part - mix well!
Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake 10 to 12 minutes.
Remove from oven and cool on cookie sheet. Remove to wire rack.
Makes about 6 dozen.
Hints: Keep bowl of dough in refrigerator between batches. Parchment paper works well under dough on cookie sheet. It lasts for all 6 batches.
See them begging to be eaten! (And they were!)
Once again, you have me drooling. We have to finish eating my birthday cake, then...maybe make a 1/2 batch of your cookies!
ReplyDeleteOatmeal raisin cookies are my hubby's favorites, so I make them often. I will try your version next.
ReplyDelete