Big & Soft Raisin-Oatmeal Cookies
Big and Soft Raisin-Oatmeal Cookies recipe
Yield
48 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup | butter |
|
| 1 ¼ | cups |
peanut butter
smooth |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | teaspoon |
corn syrup, dark
or light |
|
| 1 | cup | sugar |
|
| ½ | cup | brown sugar, dark |
*
|
| 3 | large | eggs |
|
| 2 | teaspoons | baking soda |
|
| ½ | teaspoon | mace |
|
| 4 | cups |
rolled oats
uncooked |
|
| 1 ½ | cups |
raisins, seedless
dark |
|
Trans-fat Free, High Fiber
Directions
Beat butter in mixer until softened.
Beat in peanut butter.
Beat in vanilla, corn syrup and both sugars until light and fluffy.
Add eggs, beating after each addition.
Add baking soda and mace.
Gradually add oats.
Stir in raisins.
For each cookie, shape ¼ cup dough into ball and place four on cookie sheet.
Then press into 3 inch circle about ½ inch thick. Bake 350℉ (180℃) for 16 to 17 min. Let stand on cookie sheets. 1 min.
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