Hannah's Oatmeal Cookies

With the addition of chocolate covered raisins, Hannah's Oatmeal Cookies take oatmeal cookies to another level.

Yield: Makes 2 to 3 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 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


  1. 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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