Yield: 1 Servings
|1 cup||Butter; room temperature|
|1 cup||Granulated sugar|
|1 cup||Firmly packed brown sugar|
|2 \N||Eggs; beaten|
|1 teaspoon||Vanilla extract|
|1½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|3 cups||Regular rolled oats|
|2 cups||Golden raisins|
|1¼ cup||Chopped walnuts|
|1 pack||(6-oz.) almond brickle baking chips|
Source: America's Best State Fair Recipes by Catherine Hanley In the book, the recipe is credited to Ms. Rose Datko from St. Paul, Minnesota.
Preheat oven to 350F (175C). Lightly grease several baking sheets. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a medium-size bowl, combine flour, salt and baking soda; blend into creamed mixture. Stir in oats, raisins, walnuts and baking chips, mixing well. Drop by level tablespoonfuls 2 inches apart onto greased baking sheets. Bake in preheated oven 13 to 15 minutes or just until golden brown. Do not overbake. Cool cookies on baking sheets 1 minute, then remove from baking sheets to wire racks to cool. Makes 78 cookies.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "shalli" <shalli@...> on Nov 3, 1997