Cooks' Note
*Do not substitute ground nutmeg for freshly grated. Omit if not available.
Recipe information
Yield
about 45 large cookies
Ingredients
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)*
2 1/2 cups quick-cooking oats
1 1/2 cups chopped walnuts
1 cup raisins
Preparation
Preheat the oven to 375 degrees. Lightly grease some baking sheets. In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy. Add the eggs, one at a time, beating well. Stir in the vanilla. In another bowl, mix the flour, baking soda, baking powder, salt, and nutmeg, if using. Beat the flour mixture into the creamed mixture. Stir in the oats, nuts, and raisins. Drop the dough by heaping tablespoons 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
