Yield: 36 cookies.
2 cups butter, softened
2 cups white sugar
1 cup light brown sugar
2 tsp. vanilla
2 large eggs
3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
3 cups rolled oats
2 cups California raisins
2 cups chopped walnuts or pecans
Preheat oven to 350F. Grease cookie sheets or line with parchment paper.
In a large bowl, cream together butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition. Combine flour, baking soda and cinnamon; gradually stir into creamed mixture. Fold in rolled oats, raisins and nuts. Drop rounded spoonfuls onto the prepared cookie sheets. Bake for 12-15 minutes in preheated oven. Remove cookies to a wire rack and cool completely.
Photo Credit: CALIFORNIA RAISINS
