Raisin Oatmeal Cookies
1-1/4 (2-1/2 sticks) cups margarine (this is 5/8lb)
3/4 cup firmly packed brown sugar (approx 5.5 oz)
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
3 cups Quaker Oats (not quick)
12 oz (2 cups) raisins
Heat oven to 375°F. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour and baking soda; mix well. Stir in oats and raisins Bake 7 minutes. Makes 36 big cookies.
When I make these for friends or family, I’m told they are the best raisin oatmeal cookies they’ve ever had. On the other hand, after giving this recipe out, I’d been told “it doesn’t work.” Here’s the secret – if they look done when they come out of the oven, they are overcooked. They need to come out looking a bit undercooked, and let them cool to keep their soft, chewy, texture. Write, and let me know if you tried this recipe. Next time I bake them, I’ll add pictures to this post.
