- Nathan Myhrvold born (1959)
Cinnamon Oatmeal Raisin Cookies Recipe
- 2 Cups flour
- 1 Tablespoon cinnamon
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Cup butter, softened
- 1 Cup firmly packed light brown sugar
- 1 Cup sugar
- 2 eggs
- 1 Teaspoon vanilla extract
- 2 Cups quick-cooking oats
- 1 Cup chopped pecans
- 1 Cup raisins
Chock-full of oats, pecans, and raisins, these cookies are perfect for a lunchbox treat or an afternoon snack.
Preheat oven to 350 degrees. Mix flour, cinnamon, baking soda, and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, pecans, and raisins.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.