Nancy McWhorter – For The Record
Last month (column 5/20), I gave you my sister-in-law’s (Pat Walker) recipe for her Drop Cookies. This week I am giving you another of her cookie recipes that she had passed along to her sister; my sister-in-law, Ava McWhorter.
Since Ava was having problems regulating the temperature on her oven and she needed to bake cookies for a special occasion, I welcomed her to use my oven. Using Pat’s recipe, she made these raisin cookies. It yields four dozen cookies so there was plenty enough that when she finished and returned to her home, she left me eight cookies. She had not been gone long and I ate one of the cookies…OH MY they were so scrumptious, I could not quit with just the one. Without thinking, before I knew it I had eaten all eight.
Although raisins are not one of my favorite things to eat, raisin cookies are my favorite kind of cookie. Any recipe Pat shares is excellent; she is the best cook I know. You will sure want to add this KEEPER to your recipe file.
VANISHING OATMEAL RAISIN COOKIES
1 cup butter or margarine, softened
1 cup packed brown sugar
½ cup sugar
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 cups quick oats
1 cup raisins
Preheat oven to 350○. Cream butter and sugars together; add eggs and vanilla and beat well. Combine flour, cinnamon, and salt; add to butter mixture and mix well. Stir in oats and raisins. Drop by rounded tablespoon onto greased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool for 1 minute on cookie sheet before removing to wire rack. Yields about 4 dozen cookies.
VARIATION: To make bar cookies, spread batter into an ungreased 9 X 13 inch baking pan and bake for 30 to 35 minutes. Cut into bars.