Grandma's Oatmeal Cookies Recipe

Ingredients
<br>- 1 cup raisins
<br>- 1 cup white sugar
<br>- 1 cup butter, softened
<br>- 2  eggs
<br>- 1 teaspoon vanilla extract
<br>- 2 cups all-purpose flour
<br>- 1 teaspoon baking soda
<br>- ½ teaspoon salt
<br>- 1 teaspoon ground cinnamon
<br>- ¼ teaspoon ground nutmeg
<br>- 2 cups quick cooking oats
<br><p></p>Directions
<br>step 1: In a small saucepan, combine raisins and enough water to cover. Bring to a boil, and remove from heat. Preheat oven to 350 degrees F (175 degrees C).  Grease a cookie sheet. Drain plumped raisins, reserve 6 tablespoons of the liquid.
<br>step 2: In a large bowl, cream butter and sugar. Gradually add eggs, vanilla, and the 6 tablespoons water from the raisin pan; mix until light and fluffy. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Finally, stir in the oats and raisins; mixing until just combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, edges should be golden brown.
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Ingredients
- 1 cup raisins
- 1 cup white sugar
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups quick cooking oats

Directions
step 1: In a small saucepan, combine raisins and enough water to cover. Bring to a boil, and remove from heat. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Drain plumped raisins, reserve 6 tablespoons of the liquid.
step 2: In a large bowl, cream butter and sugar. Gradually add eggs, vanilla, and the 6 tablespoons water from the raisin pan; mix until light and fluffy. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Finally, stir in the oats and raisins; mixing until just combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, edges should be golden brown.

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