Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

About 24 large cookies

Pre-heat oven to 176° C., 350° F.

  1. Cream together in a large bowl:  

German ingredients or measures (see Notes)

American ingredients or measures

100 g Butter (soft)

½ cup Butter (soft)

150 g Brown sugar

1 cup Brown sugar

Combine and beat with butter and sugar until smooth:

1 Egg

1 Egg

1 Portion Buttervanille

1 Tsp. Vanilla Extract (not Essence)

1 El Milk

1 Tbsp. Milk
  1. Sift together and add to the above ingredients:

150g Flour

1 cup Flour

½ Tl Backsoda

½ Tsp. Baking Soda

½ Tl Backpulver

½ Tsp. Baking Powder (double-acting)

½ Tl Salt

½ Tsp. Salt

½ Tl Zimt

½ Tsp. Cinnamon

¼ Tl Nelken (gemahlen)

¼ Tsp. Cloves (ground)

¼ Tl Muskatnuss (gemahlen)

¼ Tsp. Nutmeg (Muskatnuss)

When the mixture is smooth, add:

120 g Haferflocken

1 Cup Rolled oats or oatmeal

150 g Rosinen

1 Cup Raisins

  1. Mix until combined, but not too long.  
  2. Drop cookies off a spoon about 2”/5 cm apart on an ungreased cookie sheet.  
  3. Bake until light brown, about 11 minutes.  
  4. Remove from the cookie sheet promptly and allow to cool on a wire rack.  
  5. Store covered.  

Do not make too often; they are habit-forming.  


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