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Big Oatmeal Raisin Chews




Source of Recipe


Source: Cooking.com


List of Ingredients




2 1/4 cups old-fashioned oats (do not use instant or quick oats)

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 cup (packed) dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups raisins



Recipe



Preheat oven to 350 degrees F. Butter 3 large (16x14-inch) nonstick baking sheets.


Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in raisins.


Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)