THANK YOU TO KATHY FOR SUBMITTING THIS WONDERFUL RECIPE THROUGH OUR WEBSITE FOR HER FAVORITE OATMEAL COOKIES! VISIT WE ARE NUTS FOR THE VERY BEST WALNUTS FOR THE RECIPE AND TRY THROWING IN SOME PECAN BAKING PIECES OR SOME CHOCOLATE, WHITE CHOCOLATE OR BUTTERSCOTCH DROPS TOO!
(from ‘the ultimate cookie book’ – Better Homes and Gardens)
- 2 cups rolled oats
- 1/3 cup butter
- 1/3 cup shortening
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp. baking powder
- 2 eggs
- 1 tsp. vanilla
- 1 cup all purpose flour
- 1 cup coarsely chopped walnuts
- 1 cup chocolate covered raisins
Preheat oven to350°F. For oat flour, place ½ cup of the oats in a blender or 1 cup in a food processor. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender, repeat with ½ cup more oats. Set aside.
In a large mixing bowl, beat butter and shortening by hand or with electric mixer, high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in oat flour and all purpose flour. Stir in remaining 1 cup rolled oats, the walnuts and raisins.
Drop dough by heaping teaspoons 2” apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack , cool.