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Export 9 ingredients for grocery delivery
Step 1
In a large measuring cup, beat eggs and vanilla well. Stir in raisins, coating each raisin well. Cover and refrigerate overnight.
Step 2
Preheat oven to 350° Fahrenheit. Line baking, or cookie, sheets with a silicone baking mats or parchment paper. Remove raisin & egg mixture from the refridgerator to come close to room temperature while prepping the other ingredients.
Step 3
In a large bowl with an electric mixer or with a stand mixer, mix butter and sugars on medium speed, just until creamy, careful not to over beat the butter.
Step 4
Sift flour, baking soda, salt and cinnamon together. Gradually add flour mixture to the butter and sugars. Use a rubber spatula to clean the sides and make sure all of the ingredients are mixed.
Step 5
Blend in egg & raisin mixture. Fold in oatmeal (and nuts, if desired). DOUGH WILL BE VERY STIFF. Cover and chill for 20-30 minutes.
Step 6
Scoop cookie dough into 2 inch balls (about 1.5-2 tablespoons, or use a cookie scoop) and place onto a lined baking sheet about 2 inches apart. Bake for 10- 12 minutes or until golden brown. Centers will continue to cook and set while cooling. Don't overbake.
Step 7
Remove from oven. Let cool about 5 minutes. Move cookies to wire cooling racks to cool completely. Store in an airtight container for up to 1 week.
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