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Oatmeal Cookies with Raisins and Walnuts

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  • 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.
Posted to JEWISH-FOOD digest by Linda Shapiro <> on Oct 19, 1998, converted by MM_Buster v2.0l.