Recipe - Big And Soft Raisin-Oatmeal Cookies

One fourth cup Butter
1 One fourth cup Smooth peanut butter
1 teaspoon Vanilla
1 teaspoon Dark or light corn syrup
1 cup Sugar
One half cup Dark brown sugar
3 lg Eggs
2 teaspoon Baking soda
One half teaspoon Mace
4 cup Oats; uncooked
1 One half cup Dark raisins

Beat butter in mixer until softened. Beat in peanut butter. Beat in
vanilla, corn syrup and both sugars until light and fluffy. Add eggs,
beating after each addition. Add baking soda and mace. Gradually add oats.
Stir in raisins. For each cookie, shape One fourth c. dough into ball and place
four on cookie sheet. then press into 3" circle about 1.2" thick. Bake 350
for 1617 min. Let stand on cookie sheets. 1 min. From LHJ, 10/90, page
198.

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Oct
20, 1998, converted by MM_Buster v2.0l.