Uncle Bob suggested I post this recipe in here, even tho it's not really a Christmas Cookie, so everyone would find it. Here 'tis!
If you like your Oatmeal Cookies to be soft, these are the best ever. Unfortunately, I don't like raisins any more, so I haven't made these lately, but you won't be disappointed!
from the Feastivals Files:
BARBARA COOPER'S OATMEAL COOKIES
makes 6-7 dozen
Preheat oven to 400 degrees F.
1 cup raisins
1 cup water
Simmer over low heat until raisins are plump (about 20-30 minutes). Drain liquid into measuring cup. Add water (or rum) to make 1/2 cup of liquid.
3/4 cup unsalted butter
1 1/4 cups (cane) sugar
2 extra large eggs
1 teaspoon vanilla extract
Mix together. Stir in the raisin liquid.
2 1/2 cups unbleached flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon each: ground cloves, mace, nutmeg
Stir together and add to butter mixture:
2 cups rolled oats
the previously prepared raisins
1/2 cup chopped nuts (optional)
Add dry ingredients to dough.
Drop rounded teaspoons of dough about 2 inches apart on ungreased cookie sheets. Bake in the preheated oven for 8 - 10 minutes.
These cookies will stay soft because of the soft raisins, and the raisins will stay soft because of the liquid they’ve imbibed.
* Barbara Cooper was a friend of mine when I lived in Milwaukee, WI. She met an untimely death in 1972. These cookies are part of her gift to posterity. Rest in peace, dear friend.