Raisins, currants, oats, cinnamon cardamom and lots of brown sugar make theses oatmeal cookies so delicious!
Servings 362-inch Cookies
Prep Time 20 minutesmins
Bake Time 12 minutesmins
Ingredients
2cubes butter(1 cup or 8 oz.) at room temp
1 1/2cupsbrown sugar
1teaspoonvanilla
2largeeggs
1 2/3cupflour
1teaspoonbaking soda
1/2teaspoonsalt
1/2teaspooncardamom
3/4teaspooncinnamon
1/2teaspoonallspice
2cupsold fashioned oatscan use quick oats, too
1cupraisinor currants or a combination
1/2walnuts or pecanscoarsely chopped (optional)
Instructions
Preheat oven to 350 ⁰F. Prepare a cookie sheet with cooking spray or parchment paper.
Place raisins (or currants) in a small bowl and pour about 1 cup boiling water over them. Allow them to sit and soak for about 15 minutes. This plumps them up and allows them to stay moist while baking. After 15 minutes, wring out the excess water by squeezing them in cheesecloth or simply with your hands. Set aside.
In a large mixing bowl, beat butter and sugar together until fluffy with an electric mixer. Add vanilla and eggs and beat until thoroughly blended.
Sift dries (flour, soda, salt, cinnamon, cardamom, allspice) and add to butter mixture. Mix well. Add raisins, nuts, and oatmeal.
Drop by large spoonful onto a greased baking sheet. Bake in a 350-degree oven for 10-12 minutes or until golden brown. Cool on a baking rack. Store in an airtight container.