Prep 10 mins
Cook 15 mins
The recipe for these cookies was on a box of store brand oatmeal. When making them, we ran out of raisins and ended up substituting with craisins (i.e. cranberry raisins). The result was a Christmas classic for our household... Recipe developed by cookbook author Marlene Sorosky Gray.
- 1 cup butter or 1 cup margarine, softened
- 1 1⁄2 cups brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups quick-cooking oatmeal
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 cup craisins (i.e. cranberry raisins)
- 1 cup chopped walnuts (optional)
- Place racks in upper third of oven and preheat to 350°F.
- In a large bowl with electric mixer, beat butter, brown sugar and vanilla until light and fluffy, about 1 minute.
- Add eggs and mix until thoroughly incorporated.
- Add oats, flour, baking powder, cinnamon, nutmeg and salt. Mix on low speed until blended.
- Add craisins (i.e. cranberry raisins) and nuts, if using, and mix on medium speed until incorporated.
- Drop batter by heaping tablespoons 1 1/2 inches apart onto greased baking sheets.
- Bake for 10 to 13 minutes or until golden brown. Cookies will feel soft but will firm up as they cool.
- Let stand on baking sheets 2 minutes before transferring to racks to cool.