Prep 20 mins
Cook 25 mins
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.
- 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)
- 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.
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
These cookies are WONDERFUL! Nice and moist and chewy, EXACTLY the way we like them!!! Thank you so much for sharing this!