Oatmeal Cookies With Raisins And Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 22 | Cookies | |
INGREDIENTS
| 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 | Egg | |
| 1 | t | Vanilla |
| 3/4 | c | All- purpose flour |
| 1 1/4 | c | Uncooked quick- cooking |
| oatmeal | ||
| 1 | c | Raisins |
| 1 | c | Coarsely chopped walnuts |
INSTRUCTIONS
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. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 19, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 83
Total Fat: 9.6g
Cholesterol: 9.3mg
Sodium: 49.5mg
Potassium: 112.6mg
Carbohydrates: 24.1g
Fiber: 1.2g
Sugar: 15.6g
Protein: 2.4g