1 c Butter; softened
1 c Brown sugar, packed
1/2 c Granulated sugar
3 Eggs
2 ts Vanilla
2 c All-purpose flour
2 c Quick-cooking rolled oats
1 ts Baking soda
1/4 ts Salt
2 c Raisins
375 Bittersweet chocolate
= cut into chunks 175 Chopped pecans; (abt 1-1/2
-cups) Recipe by: Marion Kane of the Toronto Star. In a large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. In separate bowl, combine flour, oats, baking soda and salt. Stir into butter mixture to form sticky dough. Stir in raisins, chocolate chunks and pecans. Drop mixture by tablespoons onto greased baking sheet about 2 inches apart. Bake in preheated 375F oven about 10 to 12 minutes or until golden. Partially cool on baking sheet before lifting on to rack to cool completely. NOTES : “I guarantee these superb cookies made with rolled oats, raisins, nuts and chocolate will be a hit with the kid in anyone! Substitute 2 cups of large semi-sweet chocolate chips for bittersweet chocolate, if desired. You can make these into giant cookies by dropping batter onto baking sheets in larger amounts. Marion Kane of the Toronto Star. —–