Oatmeal Raisin Cookies (Martha Carnell) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 C raisins (or crasins) boiled in ½ C water for 3 minutes, then cooled to room temperature
1 C margarine
1 C white sugar
1 C brown sugar
2 eggs
1 tsp vanilla
2 ½ - 3 C flour (you can substitute 1/2 C whole wheat flour for 1/2 C of white flour if you want to add a little more whole grain)
2 ½ C oatmeal
1 C chopped nuts
½ tsp nutmeg
1 tsp cinnamon
¼ tsp cloves
1 tsp soda
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Directions: |
Directions:Boil 1 C raisins (or crasins) in ½ C water for 3 minutes, then cool to room temperature
While raisins are cooling,
Cream together:
1 C margarine
1 C white sugar
1 C brown sugar
Beat in 2 eggs
1 tsp vanilla
Mix together and stir in:
2 ½ - 3 C flour (you can substitute 1/2 C whole wheat flour for 1/2 C of white flour if you want to add a little more whole grain)
2 ½ C oatmeal
1 C chopped nuts
½ tsp nutmeg
1 tsp cinnamon
¼ tsp cloves
1 tsp soda
Stir in the soaked raisins/crasins (drain off any excess liquid but do not squeeze them dry)
Drop tablespoons full of dough on cookie sheet lined with parchment paper (for easy clean up) and bake for 10 min at 375 degrees . |
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Personal
Notes: |
Personal
Notes: These moist and delicious cookies are from an old family recipe (from Martha Carnell, cousin of Dorothy Hauptli) that I’ve used many times. Boiling the raisins is the key to a nice, moist cookie. The cookies have been made countless times and are always well received.
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