This recipe came along to me from Ruth Thurston in Machias who has very similar tastes to mine, and similar kitchen instincts. She says she thinks she clipped it out of the Ellsworth American a long time ago, and surmises it might have been written by Allene White who observed that soaking raisins in beaten eggs for an hour plumps them up which promotes the cookies’ wonderful chewy texture. Plus this recipe makes a big batch, perfect for an onslaught of grandchildren, hungry young males, or any assorted cookie monsters in your life.
The recipe is extremely straight-forward. I am not fond of nuts in cookies so I left out the chopped nuts. Ruth says she likes to shape the dough in balls then flatten them on the cookie sheet which gives them a handsome, uniform shape, and of course you can merely drop them. They spread a bit so leave them room to grow.
When I tried this recipe, I learned something about dear Toby that I didn’t know before. I thought he didn’t like soft cookies, and preferred crisp ones. By my lights, this cookie is chewy and I thought fit in the soft category, or at least definitely not crisp, as in a gingersnap. So I announced to him that I didn’t think he would like these. It turns out that for Toby, “soft” is cakey—like those pillowy molasses cookies we see sometimes, or a whoopie pie. So it turned out that these cookies with a chewy texture but slightly crisp exterior, were just fine which accounts for why they didn’t last long in the cookie box.
Oatmeal Cookies with Plump Raisins
Serves: Makes about 90 three-inch cookies
- 3 eggs, well beaten
- 1 cup raisins
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 ½ cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 cups oatmeal
- ¾ cups chopped nuts
- Combine eggs, raisins and vanilla and let stand for one hour.
- Preheat the oven to 350 degrees.
- Cream together the butter and sugars.
- Add flour, salt, cinnamon, and baking soda to the creamed mix.
- Blend in the egg and raisins mixture.
- Add oatmeal and nuts. The dough will be stiff.
- Drop by teaspoons on an ungreased cookie sheet, or roll into balls and flatten them.
- Bake for ten to twelve minutes.
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