These are the most more-ish cookies I have ever made, a hit with everyone. Best eaten the same day or the next. They can be stored in a cookie jar at room temperature for 4 or 5 days, before which
they should all be gone. I use a glass pot to melt the butter on the stove top and a big spoon to mix it all together. There's no need for a mixer or beater. These are quickly assembled, and you can be having cookies with tea in less than an hour, counting cooling time.
they should all be gone. I use a glass pot to melt the butter on the stove top and a big spoon to mix it all together. There's no need for a mixer or beater. These are quickly assembled, and you can be having cookies with tea in less than an hour, counting cooling time.
Butter, 4 ounces
Brown sugar, 1 1/4 cup
Egg, 1
Flour, 3/4 cup
Salt, pinch
Baking soda, 1 teaspoon
Old fashioned oats, 2 cups
Walnut pieces, 1 cup
Golden raisins, 1 cup
Have two ungreased cookie trays ready.
Heat oven to 350F
Melt butter and add sugar. Cool and stir in the egg.
Stir in flour, soda and salt.
Mix in oats, walnuts and raisins.
Use a tablespoon to drop lumps of dough on cookie sheet keeping them an inch or more apart.
You should get about 24 cookies.
Bake for 15 minutes. Use a spatula to shift the cookies on the sheet as soon as they come out of the oven. Allow to cool.
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