Recipe by Merrie Wold
This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.
Top Review by HeatherFeather
Delicious cookies! My daughter and I made these together this afternoon. I found the directions to be very accurate - even down to the number of cookies. I used a small meatball scooper to measure and came up with exactly 72 cookies. They hold their shape well while baking - not much spreading at all. The raisins stayed moist and plump - I liked the unique method of pre-soaking them. On a personal note, I am so happy that Merrie shared this recipe online- I am part of the family mentioned in the description, but since I live very far away, I don't often get a chance to taste her yummy dishes. Thanks for sharing the recipe!
- 5 eggs, well beaten
- 354.88 ml raisins
- 7.39 ml vanilla
- 354.88 ml butter
- 354.88 ml brown sugar
- 354.88 ml white sugar
- 887.21 ml flour
- 7.39 ml salt
- 7.39 ml cinnamon
- 14.78 ml baking soda
- 709.77 ml oatmeal
- 264.98 ml chopped pecans
Directions See How It's Made
- This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
- Cream together butter and sugars.
- Add flour, salt, cinnamon and soda and mix well.
- Blend in egg-raisin mixture, oatmeal, and chopped nuts.
- Dough will be stiff.
- Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned.