2 cups butter, softened
2 cups white sugar
1 cup light brown sugar
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups rolled oats
2 cups California raisins
2 cups pecan halves
2 cups white sugar
1 cup light brown sugar
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups rolled oats
2 cups California raisins
2 cups pecan halves
Preparation
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchmentpaper, set aside.
In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs one at a time, beating well with each addition.
Combine flour, baking soda and cinnamon, mix well and gradually stir into creamed mixture. Fold in rolled oats, raisins and pecans. Drop by rounded tablespoonfuls onto prepared cookie sheets.
Bake for 12 to 15 minutes in preheated oven at 350 degrees F. Remove cookies to a wire rack and cool completely.
Source:California Raisin Marketing Board
