Recipe calls for 2 sticks of butter, but I only had one, so I added one stick butter and the remainder in Crisco. 1 cup dark brown sugar (packed), uh-oh, only light brown - so I used the light brown and added a bloop (2-3 tablespoons?) of dark molasses. 1/2 cup white sugar. 2 eggs. 1 T vanilla. ... I am mixing as I add.
The dry ingredients in a separate (larger) bowl: 1-1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 3 cups oats (uncooked). Because they were left over from Christmas baking and the baggie was handy, I threw in probably 1/2-2/3 cup of chopped pecans too.
Hmmm, the recipe asks for a cup of raisins, but I only have a larger lunch size box of pitiful dried up raisins, so I followed my friend's suggestion and plumped them in rum for about five minutes. That worked! I scooped the moistened raisins out, drank that darkened shot of rum, then stirred the raisins into the wet mix. Mixed the wet to the dry and started baking in a 350F preheated oven. I could have tossed the rum in too, as the mix was a little dry.I made balls a little smaller than my palm and squished them before putting them on the ungreased cookie sheet. As the first batch of 12 cookies were baking (about 14-16 minutes), I got a genius idea and stirred in about 2/3 cup peanut butter because David likes pb cookies. The cookies came out nice sized and soft/chewy in the middle, crisp on the edges (Crisco makes a crisp cookie), just how I like em! This recipe made 3 dozen medium/large cookies, delicious with a cup of coffee for breakfast!
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