1 cup light brown sugar firmly packed (have used dark)
1 tsp vanilla
2 cups oats
1 cup ground oats in blender
1 cup raisins and 1 cup choc chips or more to taste
Optional dates, mint chips, chopped candied ginger
Preheat oven to 375. Lightly grease cookie sheets
Sift flour, salt and soda.
In large bowl beat sugars, eggs and vanilla until light and fluffy.
Add flour and oats.
Blend with wooden spoon. Add raisins and chips and extras.
Roll into balls using tablespoons. Place 2 inches apart and bake 12-14 minutes until golden brown. Makes 6 dozen.
From the Recipe Box of: Judy Sidran
My oatmeal choc-chip/raisin cookie recipe comes from a magazine. I loved baking cookies after school as a kid . When my sister had children a few years before me, I decided I wanted to make them cookies whenever I went to see them and I designated them "aunt Judy cookies". In recent years I have modified them, after reading many other oatmeal cookie recipes. Lately I add chopped candied ginger.
I always make them for my friend's grandchildren who come twice a year from Nicaragua and love them. I watched them dive in recently and saw them pick every raisin out. Now I make their batch raisin-free, kind of a shame.
Last month I mailed 3 batches to my great nephews who are now all in college, trying to keep the tradition alive.
My grand-daughter is 8 so we will definitely be making them together on my next visit to her, with both raisins and chips.
I make them a lot. They are a staple at my house.