With the addition of chocolate covered raisins, Hannah's Oatmeal Cookies take oatmeal cookies to another level.
1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
1 teaspoon almond or caramel-pecan extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
3 cups quick-cooking oats, uncooked
1 1/2 cups chocolate-covered raisins
How to Make It
Blend together butter and sugars. Beat in eggs, one at a time; stir in extract. In a separate bowl, combine flour, baking soda, salt and cinnamon; stir flour mixture into butter mixture. Mix in oats; fold in raisins. Form dough into walnut-size balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Allow cookies to cool on baking sheets for 5 minutes; transfer to a wire rack to cool completely.
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These cookies were easy, moist, and delicious. I substituted vanilla in place of almond extract, and added 1/2 finely chopped pecans. I also found that if I left the dough in balls, the baked cookies were a little hard. They turned out much softer simply by slightly flattening the dough balls before baking. And remember to spray the cookie sheet to prevent sticking.
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