- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 T vanilla extract
- 2 cups all-purpose flour
- 1 t baking soda
- 1/2 t baking powder
- 1/2 t salt
- 1 1/2 cups quick-cooking oats, uncooked
- 1 cup raisins
- 1 1/2 cups chopped pecans
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beat well.
Combine flour and next three ingredients. Gradually add to butter mixture, beating well. Stir in oats, raisins, and pecans.
Drop dough by heaping teaspoonfuls onto greased cookie sheets. Bake at 375°F for 8 minutes or until lightly browned. Cool slightly on cookie sheets, then remove to wire racks to cool completely.
From Southern Living Cookbook
Katie: We did not get 7 dozen cookies, but I think it was because we made them too big. They spread out a lot on the cookie sheet as well. These had a wonderful flavor, and I would make them again. I personally prefer oatmeal cookies without raisins or nuts, and we made these only with raisins. If making them again, I would omit the raisins as well, and cook them on 350°F just because I like them less crisp. But I really liked working with this batter so I think it is a winner!
Gray: I’m already asking for these again…. They were great! If you like oatmeal raisin cookies, definitely give this recipe a shot.