"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandmother's Oatmeal Raisin Cookies Recipe

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This recipe for Grandmother's Oatmeal Raisin Cookies, by , is from The Russell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sir Adrianus Russell
Added: Saturday, December 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttor or margarine (1 stick), softened
1/2/ cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups old fashioned or quick cooking oats, uncooked
3/4 cup dark seedless raisins or chopped pitted prunes

Directions:
Directions:
These family favorite bake up chrisp and golden. If you prefer softer oatmeal cookies, reduce the baking time by about two minutes, and store them in a tight container with a slice of fresh bread or apple. Replace the bread or apple every other day.

1. Preheat oven to 350 F. In small bowl, combine flour, baking soda and salt.

2. In large bowl, with mixer at medium speed, beat butter and granulated and brown sugars until light and fluffy. Beat in egg and vanilla until blended. Reduce speed to low; beat in flour mixture just until blended. With wooden spook, stir in oats in raisins.

3. Drop dough by heaping tablespoons, 2 inches apart, on two ungreased large cookie sheets. Bake until golden, about 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide metal spatula, transfer cookies to wire racks to cool completely.

4. repeat with remaining dough.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Each cookie: 113 calories, 2 g protein, 17 g carbohydrate, 4 g total fat (2 g saturated), 19 mg cholesterol, 94 mg sodium

 

 

 

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