Big and soft raisin-oatmeal cookies

20 Servings

Ingredients

Quantity Ingredient
¼ cup Butter
1¼ cup Smooth peanut butter
1 teaspoon Vanilla
1 teaspoon Dark or light corn syrup
1 cup Sugar
½ cup Dark brown sugar
3 larges Eggs
2 teaspoons Baking soda
½ teaspoon Mace
4 cups Oats; uncooked
1½ cup Dark raisins

Directions

Beat butter in mixer until softened. Beat in peanut butter. Beat in vanilla, corn syrup and both sugars until light and fluffy. Add eggs, beating after each addition. Add baking soda and mace. Gradually add oats.

Stir in raisins. For each cookie, shape ¼ c. dough into ball and place four on cookie sheet. then press into 3" circle about 1⅕" thick. Bake 350 for 16-17 min. Let stand on cookie sheets. 1 min. From LHJ, 10/90, page 198.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Oct 20, 1998, converted by MM_Buster v2.0l.

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