Drop Cookies: Raisin Nut Cookies

These cookies can use any nut. I prefer walnut, which is what I've used in these, but you can use cashews, almonds, pecans, or hazelnuts. Whatever you like. You'll still end up with a delicious Raisin Nut Cookie.


Ingredients


¾ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
¾ cup all purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1½ cups rolled oats
 ½ cup raisins
½ cup nuts, chopped


Preparation


Heat oven to 375°F. In a large bowl, cream together sugars, butter, vanilla, and egg using an electric mixer. Add flour, baking soda, cinnamon, and salt. Use a wooden spoon to combine the dry ingredients with the butter mixture to avoid flour splattering all over your workspace. Gently fold in rolled oats, then add the raisins and nuts.


Drop by rounded teaspoons onto prepared baking sheets. Don't flatten, but do take a moment to make sure each cookie is neat. Sometimes cookies with oats can get a bit out of sorts if they're not neat and even. Bits that stick out will burn. You don't have to be perfect, just make sure the cookies don't have bits of oats or raisins sticking out of the dough.


Bake cookies for 9 minutes. Allow cookies to cool on the pan for 1 minute, then cool completely on wire racks. Store in airtight container for up to 5 days.