Email to Sarah      

Recipe Categories: leslie's HOME PAGE4thofJuly APPETIZERS BBQ BREAD BREAKFAST BUTTER CAKESandPIES CAMPBELLSSOUP CANDY CASSEROLES CELEBRITY CHEESECAKES CHILIDOGBAKE COOKIES CROCKPOT DESSERTS DIP EGGS FISHandSEAFOOD GLAZES GRANDMASKITCHEN KIDFRIENDLY MEATS MEXICANFOODS NOODLES PASTA POULTRY PoundCakes RICE SALADandDRESSING SANDWICHES SAUSAGEANDKRAUT SEASONINGS SIDEDISHES SOUPSandSTEWS VEGETABLES WEIGHTWATCHERS

The Best Oatmeal Raisin Cookies




Source of Recipe


Unknown


List of Ingredients




3 Eggs, beaten
1 Cup Raisins
1 tsp. Vanilla extract
1 C Butter, softened (or butter-flavored Crisco)
1 C Brown Sugar
1 C White Sugar
2 ½ Cups All-Purpose Flour
1 tsp. Salt
1 tsp. Cinnamon
2 tsp. Baking Soda
2 C. Rolled Oats
1/2 C. Chopped Pecans (optional)




Recipe



In a small bowl, combine the eggs, raisins, and vanilla; cover and chill for 1 hour.
Preheat oven to 350 degrees.
In a medium bowl, cream together the butter, and sugars. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed.
Next, stir in the egg and raisin mixture, and then stir in the rolled oats and pecans. Dough will be very stiff. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8 ? 9 minutes, depending on the size of the cookies. Cool the cookies on the cookie sheet for 5 minutes, before removing them to a cooling area.