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