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Oatmeal Raisin Crisps

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“This is another recipe from Joanne Flukes Mystery books. I can't recall which one though. Posted for safe keeping. She does not say how many it makes so servings and yield are guesstimates.”
READY IN:
55mins
SERVES:
24
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 12 teaspoon salt
  • 2 teaspoons baking soda
  • 2 eggs, beaten (just drop them in a glass and whip with a fork)
  • 1 cup raisins (regular or golden)
  • 2 12 cups flour (no need to sift)
  • 2 cups oatmeal, ground (measure before grinding)

Directions

  1. Preheat oven to 375 degrees, rack in the middle position.
  2. Add sugar to the melted butter and mix. Mix in the salt and baking soda.
  3. When the mixture has cooled to room temperature, mix in the eggs. Add the flour and stir it inches Add the raisins to the mix.
  4. Prepare your oatmeal. Measure 2 cups and dump into a food processor, Chopping with the steel blade until it is the consistency of coarse sand. Dump it into your dough and mix. The dough will be fairly stiff.
  5. Roll walnut sized balls with your hands and place them on a greased cookie sheet, 12 to a standard cookie sheet. If the dough is too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again. Squish the dough balls down with a fork in a crisscross pattern.
  6. Bake for 10 minutes. Cool on cookie sheet for 2 minutes and then remove to wire rack to cool completely.

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