These are fantastic! I've never mixed cookie ingredients up in this order before. It seemed wrong not to cream the butter and sugar , add the egg and then add the dry ingredients, but for whatever reason this method, or at least I think it was the method created a cookie that was crispy, but not tough or hard , and slightly chewy on the inside. The hardest part for me was to leave them in the oven until they were brown on top. I used sliced almonds for the nuts and would do so again. We really enjoy these. Thanks for sharing the keeper recipe!
I don't usually write reviews, but I have been making these for years and are a family and friend favorite. They are very easy to make and I typically do not add the nuts and raisons (children request). To keep them non-dairy, I make them with a non-dairy margarine and I roll the entire cookie in Sugar in the Raw. The cookies freeze incredibly well so I can pull them out whenever I need to.