3 cups rolled oats (Quick or old fashioned, NOT instant)
1/ 1/2 cup raisins
1/2 cup chopped allnuts (optonal)
Instructions
Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with parchment paper or waxed paper.
n a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add Vanilla.
Mix flour, salt, baking soda, cinnamon, and nutmeg together in a medium bowl. Stir dry ingredients into butter - sugar mixture. Stir in raisins and nuts. Str in oats.
Spoon out dough by large tablespoons onto prepared cookie sheets, leaving at least 2 inches between each cookie. Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color.
Serving
Suggestions
If you make the cookies extra large, they will be chewier, just cook them longer (20 minutes instead of 10).
Originally Submitted
12/14/2008
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