A popular theory for the origin of oatmeal raisin cookies is that they descended from Scottish/British oat cakes. In war times, soldiers would carry oat cakes with them for boosts of energy during battle. The first recipe for these babies was written by Fannie Merritt Farmer (no relations to us!) in 1896.
Ingredients
3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1⁄2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3⁄4 cup chopped pecans
Directions
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
Cream together butter and sugars.
Add flour, salt, cinnamon and soda and mix well.
Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff.
Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
Cream together butter and sugars.
Add flour, salt, cinnamon and soda and mix well.
Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff.
Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
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