Yemen Oat & Raisin Cookies

Author

Mymi Eberhardt

Servings

Makes about 20

Category

Sweet

Ingredients

• 1-1/4 sticks butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 jar Yemen Oat & Raisin Cookie Mix
• optional - 1/2 cup nuts

Directions

1. Preheat the oven to 375°F, either grease a sheet pan or line it with parchment paper.
2. Cream 1-1/4 sticks of butter with 1 large egg and 1 teaspoon of vanilla extract.
3. Add the contents of the jar and optionally 1/2 cup of chopped nuts of your choice. Mix well, breaking up any clumps, then form into approximately 20 golf-ball sized pieces.
4. Arrange them on your pan leaving 2 inches between balls and from the edges of the pan. Bake for 10 minutes (they may seem a bit underdone but will firm up while cooling).
5. Cool on baking sheet for a few minutes, then completely on a wire rack. Will keep for about a week at room temperature in a sealed container, if you can resist them for that long.
6. Dough can also be portioned and frozen. Defrost in the fridge before baking, or cook straight from frozen just double the baking time.