Best Ever Raisin Oatmeal Cookies

A dear blogger friend allowed me to post her recipe for her special Oatmeal Raisin Cookies. I baked a batch and truly they were spectacular. As I have noted before...I like a cookie that is moist on the inside but stable enough on the outside to be portable...for lunches. These do the trick. Try them and thanks...Elizabeth.


Elizabeth's Oatmeal Raisin Cookies

• 3 eggs, beaten
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 cup butter
• 1 cup packed brown sugar (As you can see from the pic...often I substitute, cup for cup, 'Splenda made for baking' brown sugar)
  
• 1 cup white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 2 cups rolled oats
• 1/4 cup walnuts (optional)
  

Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. (This is the secret to cookie's extra yummy-ness!)

1. Preheat oven to 350 degrees F
2. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
3. Drop by teaspoonfuls onto an unprepared cookie sheet (Okay...I admit...I have been converted to parchment paper from the gals here at MGCC....gotta love it!). Bake for 10 minutes, or until lightly browned.