2/3 c Butter or margarine; (10
-tbsp plus 2 tsp), room
-temperature
2/3 c Granulated sugar
1/2 c Packed dark brown sugar
1 lg Egg
1 ts Vanilla
3/4 c All- purpose flour
1 1/4 c Uncooked quick- cooking
-oatmeal
1 c Raisins
1 c Coarsely chopped walnuts
Source: Woman’s Day Magazine, 10-2-84
Heat oven to 325 degrees F. Lightly grease two 17 x 14- inch cookie sheets.
In large bowl of electric mixer beat butter, sugars, egg and vanilla at
medium- high speed until fluffy. Reduce mixer to low, add flour and
oatmeal, increase mixer speed gradually and beat just until blended. Stir
in raisins and nuts.
Drop heaping tablespoonfuls dough 2- 1/2 inches apart onto prepared sheets.
Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly
browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to
rack to cool completely.
Notes: These cookies are meant to be eaten freshly baked (within 1 day if
stored at room temperature or up to 3 days if refrigerated) they can be
wrapped airtight and frozen. Just bring them to room temperature before
eating, or thaw a few at a time by microwaving on medium for 1 to 1- 1/2
minutes. You can also refrigerate or freeze dough, then bake as needed.
Yields
22 Cookies
