Prep 15 mins
Cook 13 mins
I got this recipe from a recipe card. And it's delicious! I made a double batch and they were gone in a few days. Yumm-o!
- Preheat oven to 350°F; line baking sheets with parchment paper.
- Mix butter, granulated sugar, brown sugar, vanilla and eggs in a large bowl. Beat with an electric mixer on high speed until fluffy. Combine flour, baking soda and salt in a medium bowl; beat into butter mixture on low speed. Stir in rolled oats and raisins until well blended.
- Drop dough by heaping tablespoonfuls about 3 inches apart on prepared baking sheets. Bake until golden, 12-13 minutes. Transfer cookies to wire racks to cool.
Cut back on the sugars and added peanut butter to cover less marge. A less sugary cookie resulted, but in the winter time, these 2 grown-ups aren't so active! And, weeze gonna eatz them all, even if the consistency is kind less moist than could be. Good cookie with the added touch of peanuts and raisins!
A nice cookie. I cut the recipe in 1/3 to get 19 cookies with my medium scoop. I had to cool them longer than 13 minutes, but I think it's just my oven. It's a nice crunchy cookie that doesn't taste too greasy. Thanks!
Very tasty cookies, I made a batch to take to a luncheon, left a few at home for DH and I, when I came home there were only 3 cookies left!!! I like the chewy raisins and old - fashioned oats, it makes the cookies more chewy, with crispy edges if you only bake them 10-11 minutes, leave them on the cookie sheet to cool slightly before removing them as they are more fragile and need a couple of minutes to set. .