| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post2 |
30 |
servings |
INGREDIENTS
| 3 |
|
Eggs; beaten |
| 1 |
c |
Golden or dark raisins |
| 1 |
ts |
Vanilla |
| 1 |
c |
Butter – (2 sticks); softened |
| 3 2/3 |
c |
Brown sugar -; (packed) |
| 3/4 |
c |
Granulated sugar |
| 10 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 2 |
ts |
Baking soda |
| 2 |
c |
Quick-cooking oatmeal |
| 3/4 |
c |
Chopped pecans; (optional) |
INSTRUCTIONS
Combine eggs, raisins, and vanilla in bowl; let stand, covered, for 1 hour.
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until
fluffy. In a medium bowl, stir together flour, salt, cinnamon and baking
soda. Gradually stir flour mixture into butter and sugar. Mix well. Add
raisin mixture, oatmeal and pecans. Don't worry if dough seems dry. Drop by
tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake
for 10 to 12 minutes, until lightly browned. Let cool on rack. Yield: About
2 1/2 dozen.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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