Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 1 teaspoon | Baking powder |
| ¾ teaspoon | Cinnamon |
| 1⅓ cup | Butter |
| 1¼ cup | Sugar |
| ¾ cup | Brown sugar |
| 2 larges | Eggs |
| 2 tablespoons | Water |
| ½ teaspoon | Vanilla |
| 2½ cup | Uncooked oats (not instant) |
| 1¼ cup | Raisins |
LA TIMES NEWSPAPER
In medium bowl, combine flour, salt, baking soda, baking powder and cinnamon. Set aside. Cream butter in very large bowl. Beat in granulated and brown sugars. Beat in eggs, 1 at a time. Add water and vanilla and mix until well blended, about 4 minutes. Mix oats, raisins and flour mixture into sugar mixture & stir until thoroughly blended. Drop by large tablespoons onto ungreased baking sheet. Bake at 350 degrees 9 to 14 minutes, or until light-brown in color. Cool on baking sheet before removing from pan. Makes 4 dozen. Each cookie contains about: 128 calories, 23 mg cholesterol, 6 grams fat, 18 grams carbohydrates, 2 grams protein, 0.12 grams fiber. Source: Los Angeles Times Newspaper Submitted By DAN KLEPACH On 04-28-95