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Oatmeal Cookies

Western.Chefs's picture
These Oatmeal Cookies are simply delicious ! Try out these delicious crunchy oats and raisins cookies as a teatime snack and let me know if you like them ! Your suggestions for these Oatmeal Cookies are welcome !
  Old fashioned oats 2 Cup (32 tbs), uncooked
  Dark seedless raisins/Golden raisins 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Margarine/Butter 1 Cup (16 tbs), softened
  Granulated sugar 1 Cup (16 tbs)
  Packed light brown sugar 1 Cup (16 tbs)
  Eggs 2 Large
  Vanilla extract 2 Teaspoon

Preheat oven to 350°F.
In food processor with knife blade attached, pulse oats and raisins until ground.
Place in bowl; stir in flour, baking soda, and salt.
In large bowl, with mixer at low speed, beat margarine with both sugars until blended.
Increase speed Divide dough into thirds.
On lightly floured surface, shape each third into a 12 inch long log.
Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to slice.
Preheat oven to 350°F.
Grease large cookie sheet.
Slice 1 log into 1/4 inch thick slices.
Place slices, 1 1/2 inches apart, on cookie sheet.
Bake 15 to 20 minutes, until set and lightly browned around the edges.
Cool on cookie sheet 1 minute, then, with pancake turner, remove to wire rack to cool completely.
Repeat with remaining dough, When cookies are cool, prepare Frosting.
With small metal spatula or knife, spread frosting on cookies.
If you like, sprinkle cookies with decors.
Set cookies aside to allow frosting to dry completely, about 1 hour.

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