Yield
5 dozen
Hector Manuel Sanchez

How to Make It

Step 1

Melt 1/2 cup butter in a 15- x 10 x 1-inch jellyroll pan at 425˚. Remove from oven; add oats and pecans, stirring to coat. Bake at 425˚ for 15 to 18 minutes, stirring occasionally, until lightly browned; set aside to cool.

Step 2

Beat remaining 1 cup butter at medium speed with an electric mixer until soft and creamy. Gradually add sugars, beating well. Add egg and vanilla, mixing well. Stir in oat mixture and raisins.

Step 3

Drop by rounded tablespoonfuls onto lightly greased cookie sheets; bake at 375˚ for 10 to 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove cookies to wire racks to cool completely.