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.