20 Feb, 2015
Preheat oven to 375°F.
Using flat beater, cream margarine and sugars on medium speed for 5 minutes. Add egg and vanilla extract to mixture and continue to cream until well mixed.
Combine dry ingredients and add to creamed mixture. Add oats and nuts. Mix on low speed until blended.
Rehydrate raisins in 1 cup boiling water for one minute. Add raisins to batter. Mix only to blend.
Portion dough with small ice cream scoop or two tablespoons onto lightly greased or parchment paper-lined 18 x 26-inch baking sheets. Flatten slightly.
Bake for 8 to 9 minutes for a chewy cookie, or 10 to 11 minutes for a crisp cookie.
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