Willow Pond Cookies

This cookie comes from The Inn at Willow Pond, in Lisbon, Ohio, a bed and breakfast. The owner writes… “When I make these cookies, I portion out the dough in 1-1/2 inch balls, place them side by side on a baking tray, and freeze for about 2 hours. Then, I put them in a freezer bag and keep them frozen. Just before my guests arrive, I place frozen cookie dough on a baking sheet in a preheated oven and bake for 20 minutes or until lightly browned.”


  1. 3 eggs, well beaten
  2. 1 cup raisins
  3. 1 teaspoon vanilla
  4. 1/2 cup plus 2 tablespoons unsalted butter, room temp
  5. 3/4 cup granulated sugar
  6. 3/4 cup brown sugar
  7. 2-1/2 cups sifted flour
  8. 1 teaspoon salt
  9. 2 teaspoon baking soda
  10. 1 tsp. cinnamon
  11. 2 cups old-fashioned rolled oats
  12. 1 cup chopped nuts
  1. Combine eggs, raisins, and vanilla; refrigerate at least 1 hour and up to overnight.
  2. Cream butter with brown and white sugars.
  3. Whisk together flour, salt, baking soda, and cinnamon and stir into sugar mixture; mix well.
  4. Blend in egg mixture, then the oatmeal and nuts. Dough will be stiff.
  5. Apportion dough into 1-1/2 inch balls and place 3 inches apart on baking sheet.
  6. Freeze, then remove them from the baking sheet and store them in a plastic sack.

Set oven temperature to 350 degrees and prepare two baking sheets with parchment paper

  1. Bake in a preheated oven for 10 to 12 minutes or until lightly brown. Cookies will be chewy and delicious! Do not over bake.

Yield: 3 dozen cookies

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