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Yemen gives oat and raisin cookies a gentle lift with cinnamon, ginger, and allspice. Our mix makes baking these sweet treats as easy as mix, bake, and enjoy. Just add butter, eggs, and vanilla and you are minutes away from freshly baked, crispy on the edges and soft in the center next level oatmeal cookies.
Sweet
Makes about 20
Mymi Eberhardt
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
Preheat the oven to 375°F, either grease a sheet pan or line it with parchment paper.
Cream 1-1/4 sticks of butter with 1 large egg and 1 teaspoon of vanilla extract.
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.
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).
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.
Dough can also be portioned and frozen. Defrost in the fridge before baking, or cook straight from frozen just double the baking time.
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