Oatmeal cookies with raisins and walnuts

22 Cookies

Ingredients

Quantity Ingredient
⅔ cup Butter or margarine; (10 tbsp plus 2 tsp), room temperature
⅔ cup Granulated sugar
½ cup Packed dark brown sugar
1 large Egg
1 teaspoon Vanilla
¾ cup All- purpose flour
1¼ cup Uncooked quick- cooking oatmeal
1 cup Raisins
1 cup Coarsely chopped walnuts

Directions

Source: Woman's Day Magazine, 10-2-84 Heat oven to 325 degrees F. Lightly grease two 17 x 14- inch cookie sheets.

In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium- high speed until fluffy. Reduce mixer to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended. Stir in raisins and nuts.

Drop heaping tablespoonfuls dough 2- ½ inches apart onto prepared sheets.

Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.

Notes: These cookies are meant to be eaten freshly baked (within 1 day if stored at room temperature or up to 3 days if refrigerated) they can be wrapped airtight and frozen. Just bring them to room temperature before eating, or thaw a few at a time by microwaving on medium for 1 to 1- ½ minutes. You can also refrigerate or freeze dough, then bake as needed.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 19, 1998, converted by MM_Buster v2.0l.

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