I have no reason to believe these cookies have cultural significance any broader than my own immediate family, but that's enough for me. This is the recipe of my Grandma Meta Isern. They were cookies she commonly made to send to the field for afternoon lunch. In later years my mother always kept them on hand, no matter how often her grandkids raided the freezer. Yes, the freezer. It was my generation that discovered these cookies are even better than Grandma ever knew if you freeze them and eat them frozen. Now, everybody has a recipe for oatmeal cookies, but what makes these so good is the ground raisins. These are the only cookies I want to eat regularly.
- 2 sticks butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup raisins
- 2 cups oatmeal
- 1/2 cup chopped nuts
These cookies are best if frosted with a simple vanilla white frosting. Make the frosting in a saucepan using powdered sugar, milk (can be canned), and vanilla.
- Pre-heat oven to 350 degrees.
- Grind or pulverize the raisins and the oatmeal. The raisins can be ground in a hand meat grinder or in a food processor. The oatmeal can be done in a blender, a cup at a time, or in a food processor.
- Cream the butter and sugar together in a large mixing bowl.
- Sift in the flour, baking soda, and salt and mix.
- Add ground raisins, pulverized oatmeal, and chopped nuts and mix.
- Bake spoonfuls on ungreased cookie sheet for about 12 minutes.