Recipe by Sheri in Georgia
These cookies are great! Soaking the raisins first are the key to this recipe. I found this in an old issue of a Mary Engelbreit magazine.
Top Review by wagard
These cookies are exactly what I was looking for. Had a recipe from Recipezaar before that soaked the raisins but lost it. Was delighted to find this one. The cookies stayed nice and plump when baked exactly 10 min. I will use this recipe many times. Thank you, Sheri
- 3 large eggs, well beaten
- 1 cup raisins
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 1 1⁄3 cups brown sugar, packed
- 3⁄4 cup granulated sugar
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2 cups quick-cooking oatmeal
- 3⁄4 cup pecans, chopped (optional)
Directions See How It's Made
- Combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour.
- Preheat oven to 350°.
- Cream together butter and the brown and granulated sugars.
- Add flour, salt, cinnamon, and baking soda; mix well.
- Add raisin mixture, oatmeal, and optional chopped nuts. The dough may seem a little dry; but it will be fine.
- Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
- Bake for 10-12 minutes until lightly browned.
- Cool on wire rack.
- Notes: Recipe works well doubled.
- Time to make does not include the 1 hour needed for soaking the raisins.
- You can use golden or dark raisins.