Chewy and moist inside, they have good crusts on the outside, these cookies will vanish quickly. I found this recipe on the lid of Quaker oatmeal canister and the original name of it was Vanishing Oatmeal Raisin Cookies. I pretty much followed the recipe except for a couple of changes. One, I soaked the raisins in fruit juice like orange juice or apple juice for one hour before adding them in with the mixture. By doing this, the raisins will plump up and become soft and makes the cookies so flavorful. Two, I added some walnuts.
Here's the recipe:
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
3 eggs
1 tsp. vanilla extract
1 1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
2 cups oatmeal
1 cup raisins (soak in juice for an hour)
1 cup nuts, chopped
1) Heat oven to 350 degrees F.1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
3 eggs
1 tsp. vanilla extract
1 1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
2 cups oatmeal
1 cup raisins (soak in juice for an hour)
1 cup nuts, chopped
Procedure:
2) Beat together the butter and sugars until creamy.
3) Add eggs and vanilla; beat well.
4) Combine flour, baking soda, cinnamon and salt and mix with the egg and butter mixture; mix well
5) Stir in oats, raisins and nuts; mix well.
6) Drop by rounded tablespoonfuls onto ungreased cookie sheet
7) Bake 10 to 12 minutes or until golden brown.
8) Remove to wire rack to cool.
ENJOY!!
