Go ahead and plump the raisins in rum for 15 minutes for moister raisins, if you desire. After all, you can make your own variations of this recipe — perhaps you want to add instead craisins (love the bright red bits in the cookie batter), chocolate chips, snipped dried mangoes, etc etc.


1 cup (2 sticks) butter, softened

1 cup white sugar

1/2 cup light brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon iodized salt

1/2 teaspoon ground cinnamon

3 cups old fashioned (not quick) rolled oats

1 cup raisins, snipped with oil sprayed pair of scissors

1/2 cup coarsely chopped walnuts

Preheat oven to 350 F. Cover large baking pans with parchment paper and lightly coat with non-stick spray. Set aside.

With an electric mixer, cream butter until fluffy. Beat in both sugars, creaming well. Add eggs one at a time, followed by vanilla. Stir in flour, baking soda, salt and cinnamon. Fold in by hand: oats, raisins and walnuts.

Using small ice cream scooper, drop cookie doughs on prepared pans about 2 inches apart. Bake 12 to 15 minutes or until golden brown color is achieved. Transfer baked cookies to cooling racks and once completely cooled, store in airtight container. And cookies are ready to be munched and enjoyed!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s