| 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 |
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 |
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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