Heat oven to 375.
1 cup (two sticks) margarine
3/4 cup firmly packed brown sugar
(I probably use a little less-like a fat half cup rounded up.)
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 & 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups oats (quick-cooking or old-fashioned) I use old-fashioned.
About 3/4 cups broken walnuts.
(I buy a big bag at Sam's, "Diamond California Walnuts" and keep them in the freezer.)
About 3/4 cup golden raisins. (Box looks like regular raisins only yellow.)
Whisk together dry stuff: flour, soda, salt, spices. In another bowl, beat margarine and sugars until fluffy. Beat in egg and vanilla. Mix in dry ingredient mixture. Stir in oats, raisins and walnuts.
Drop by big tablespoonful on un-greased cookie sheet. I use parchment paper. It's at Wal-Mart--probably at your grocery store, too--by the aluminium foil. It's in a light blue box sort of like the Reynolds foil box. I just cut a piece the size of the cookie sheet, lay it on and blob cookie dough on it. You can use the same piece several times. I usually use it for the whole batch. In fact, I fix two cookie sheets with parchment paper, blob cookie dough on one while the other is baking. Cookies come off parchment paper really easily. Only problem is that it tends to slide around on the cookie sheet if you move it suddenly. Great stuff, though--parchment paper. I make them big so I can get finished in a hurry. I also mash them a bit so they will cook a little faster.
Bake 8 to 9 minutes for chewy, 10 to 11 for crisp at 375. It may take a little longer if they're big--just watch for light brown to happen.
Cool cookies on baking sheet one minute before removing them to a wire rack. Store tightly covered. This makes a bunch--recipe says 4 & 1/2 dozen, but they probably mean smaller cookies. These freeze well. You can decide whether to put more or less raisins and walnuts after you try a batch.
You might try half first to see whether it's worth the trouble.
Love,
Jean
