Prep 15 mins
Cook 15 mins
- 1 1⁄2 cups flour, unsifted
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 cup butter or 1 cup margarine, softened
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups rolled oats, quick-cooking
- 1 cup raisins, chopped
- Mix dry ingredients except sugar.
- Mix fat and sugar until creamy.
- Add eggs and vanilla.
- Mix well.
- Stir in dry ingredients.
- Add rolled oats and raisins.
- Divide dough into four parts.
- Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter.
- Wrap in waxed paper.
- To bake: Preheat oven to 350 (moderate).
- Grease baking sheets.
- Remove a roll of dough from freezer.
- Remove wrapping.
- Slice about 1/4-inch thick.
- Place on baking sheet.
- Bake about 15 minutes or until lightly browned.
An excellent plain good old oatmeal cookie!! It is nice to have the dough on hand for "instant cookies". May add chocolate chips next time.
I thought these were terrific, ^Dancer. I made half the recipe to freeze and baked the other half (fiance would have killed me if I'd frozen the whole thing!) Anyway, these are great baked right from the mixing bowl as well. I did add some chocolate chips as Tebo suggested, and I LOVED the addition of allspice--I might add even more than called for next time. Thanks!!
I am trying to get ahead of the game this year (for my Chritmas baking) and I chose this recipe because I could freeze the dough into logs (which means less mess when I get around to baking them right before Christmas & they are fresh baked). I'm so glad I did! I followed the recipe exactly except for doubling it & I added a dash of Cinnamon...because we love it & I couldn't help myself...lol. The batter did seem a bit soft for shaping into logs, but I just used a flour/sugar mixture to shape them and it worked wonders. I pulled one of the logs from the freezer last night for a trial run and they baked up beautifully and were a hit with the family. I did bake them a little long because I was expecting them to brown up more, which they never did, so when I do my actual baking I'll keep it closer to the time listed on the recipe. Thanks Dancer!