Recipe by Mary Adams Hogan
"Peanut raisin cookies."
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1 1/2 cups
1 1/2 cups
quick cooking oats
These are very good cookies. I used cranraisins instead of raisins and did not grind them. To make life easier instead of using a pastry blender to cut in the shortening I put 4 cups of the flour into the food processor and gave it a couple of flicks and it was all cut in perfectly and quickly. I did not use the egg wash either. Cookies were good and will use the recipe again simply because it makes a big batch of good cookies.
I like to add more of the fruit and nuts as well as extra oats for a slightly chewier cookie. But thanks Mary, I liked them.
Kids LOVED these! I made almost exactly (I didn't have peanuts so substitued almonds instead). The only problem I encountered was that it took 12 minutes to bake as opposed to 8-10 as indicated. Minor issue as my oven could just be a bit "slow". My kids told me that they taste just like Christmas cookies. A very good cookie indeed!
This is a tasty and "substantial" cookie. Since the raisins and peanuts are ground, they are beautifully disguised in this treat. Makes quite a big batch.
these are great to
I know I shouldn't rate this because I did a lot of changing. I didn't grind the peanuts and raisins. I put the peanuts on top because I wanted my 1 year old grandson to enjoy them. (Mom could just pick them off.)I used my electric mixer to do most of the work. I did add raisins in the mix. Overall, they were delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Amish Oatmeal Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 79
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