look under the lid of the quaker oatmeal container- best oatmeal raisin recipie in the world. They don't get hard, and I have shipped them to South Korea with great results.
My Grand mother's was really crisp. If you want a crisp one, I will dig for it.
But, you realize don't you, if you give cookie dough, it really does not matter what it bakes into, because it will all be eaten before it makes it into the oven.
1 These cookies you squeeze, smash, beat. The more aggression you take out on the dough the better the cookies.
2 Pile it all into a huge bowl. Squeeze smash beat! Form into balls the size of a walnut. Flatten with the bottom of a glass dipped in sugar.
3 Bake on an ungreased cookie sheet about 10-12 minutes at 350.
Yield: 12-15 DOZEN
these freeze well for weeks.
Got these from a website long ago but cant think of where....
3 eggs, well beaten
1 c. raisins
1 tsp. vanilla extract ( If you can use the real vanilla. We use like to use our homade vanilla )
1 c. butter
1 c. brown sugar ( We make our own brown suger useing 1 cup raw suger to 2 Tbl spoons molasses )
1 c. raw sugar
2 1/2 c. flour
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. nutmeg, optional
2 tsp. baking soda
2 c. oatmeal
3/4 c. chopped pecans, optional
6 oz. or more chocolate chips, optional
Combine eggs, raisins and vanilla; let stand for 1 hour.
Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, chopped nuts and chocolate chips. Dough will be stiff.
Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned.
Yield 6 dozen.
The best secret is soaking of raisins.