As I posted a couple of days ago, I baked two types of cookies for my students. One kind was coconut macaroons and the other type was oatmeal raisin cookies. This recipe can be varied. I often add half a cup of nuts and/or chocolate chunks and/or coconut to it. And sometimes I use different spices, such as cardamom or nutmeg. You can also soak the raisins in rum, for a more adult flavour. Try it out and see what combination appeals to you.
Ingredients:
¾ cup raisins
boiling water
¾ cup butter or other vegetable shortening
1 cup sugar
1 egg
¼ cup water (I use the water that drains from the raisins after I plump them)
1 tsp vanilla extract
3 cups rolled oats
1 cup all-purpose flour
½ tsp baking soda
salt, optional
Instructions:
1. Add the raisins to the boiling water, so they get plumper.
2. Beat together in a large bowl the butter, sugars, egg, water, and vanilla until creamy.
3. Add the oats, flour, baking soda, and salt if you want.
4. Add and mix in the raisins
5. Drop by heaping teaspoonfuls about 2 inches apart on baking sheets.
6. Bake 12-15 minutes or until golden brown at 180 C.
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