The Quigley Family Cookbook

The original recipe for these as I got it online stated it makes four dozen cookies. The problem was that at that size the cookies had a tendency to dry out when baking. So I increased the size of the cookies and included forming them into a ball. That resulted in the larger, thicker, moister cookie. I also double the amount of raisins to make them extra chewy.

• Prep Time: 20 minutes
• Baking Time: 8-10 minutes
• Servings: 30 cookies

Ingredients

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
2 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
3. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture.
4. Stir in oats and raisins.
5. Dampen your hands with water. Then make cookies by rolling them into a ball in your hands. Diameter should be about 2 inches or 25% larger than a golf ball. Placed onto ungreased cookie sheets.
6. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Preparation/Cooking Notes

Keep a close eye on these when baking so that the bottoms don’t over brown. Transfer to cooling rack after removing from the oven.