Directions: |
Directions:Preheat oven to 375 degrees.
In a small bowl, combine raisins and enough hot water to cover; set aside.
In a large bowl, thoroughly stir together the oats, flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In another large bowl, with an electric mixer on medium speed, beat together butter and shortening until light and fluffy.
Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated.
Stir or beat in all but 1 cup of the oat mixture until evenly incorporated. Thoroughly drain the raisins.
In a medium bowl, stir together the remaining oat mixture, the raisins and optional nuts. Fold into the dough until evenly incorporated.
Shape the dough into generous golf ball sized balls with lightly greased hands. Place on baking sheets spacing about 2 inches apart.
Pat down the balls until just flattened on top.
Bake the cookies one sheet at a time in the center of the oven for 8-11 minutes, or until lightly tinged with brown all over and still slightly soft
in the centers.
Be careful not to overbake. |
Personal
Notes: |
Personal
Notes: I was searching for an oatmeal raisin cookie recipe for my dad and came across this gem.
Dairy Hollow House was a country inn, bed and breakfast in the Ozark mountain community of Eureka Springs, Arkansas. The inn no longer exists but the cookie
recipe has become legendary.
The batter can be frozen in scooped balls, then baked from frozen for 12-14 minutes.
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