I got this recipe out of the Toronto Star yesterday and tried making a
batch today. Thumbs up. They are delicious. I used golden raisins
because I had a little more a cup of them left over from my fruitcake
and they worked out nicely as an alternative to the darker ones in the
picture (not included here).

The Glue of Our Marriage

1 cup (250 mL) unsalted butter
1 cup (250 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
2 large eggs
1-1/2 cup (375 mL) whole wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
3 cups (750 mL) oats
1 cup (250 mL) raisins

In large mixing bowl using an electric mixer, cream together butter,
sugars, vanilla and eggs.

In another bowl, sift flour, baking soda and cinnamon. Add to sugar
mixture in several batches. Using a wooden spoon, stir in oats and raisins.

Bake in preheated 350F (180C) oven for about 8 to 10 minutes.

Cool 5 minutes on baking sheets. Transfer to wire racks to cool
completely. Store in airtight container at room temperature up to 1 week
or freeze up to 1 month.

Makes about 40 cookies.

On 12/15/2012 5:44 PM, Dave Smith wrote:

> I got this recipe out of the Toronto Star yesterday and tried making a
> batch today. Thumbs up. They are delicious. I used golden raisins
> because I had a little more a cup of them left over from my fruitcake
> and they worked out nicely as an alternative to the darker ones in the
> picture (not included here).
>
> The Glue of Our Marriage
>
> 1 cup (250 mL) unsalted butter
> 1 cup (250 mL) packed dark brown sugar
> 1/2 cup (125 mL) granulated sugar
> 1 tsp (5 mL) vanilla
> 2 large eggs
> 1-1/2 cup (375 mL) whole wheat flour
> 1 tsp (5 mL) baking soda
> 1 tsp (5 mL) cinnamon
> 3 cups (750 mL) oats
> 1 cup (250 mL) raisins

Are they the soft chewy kind? Those are what I just love! Thanks for the
recipe.

On 15/12/2012 8:58 PM, Cheryl wrote:
> On 12/15/2012 5:44 PM, Dave Smith wrote:
>
>> I got this recipe out of the Toronto Star yesterday and tried making a
>> batch today. Thumbs up. They are delicious. I used golden raisins
>> because I had a little more a cup of them left over from my fruitcake
>> and they worked out nicely as an alternative to the darker ones in the
>> picture (not included here).
>>
>> The Glue of Our Marriage
>>
>> 1 cup (250 mL) unsalted butter
>> 1 cup (250 mL) packed dark brown sugar
>> 1/2 cup (125 mL) granulated sugar
>> 1 tsp (5 mL) vanilla
>> 2 large eggs
>> 1-1/2 cup (375 mL) whole wheat flour
>> 1 tsp (5 mL) baking soda
>> 1 tsp (5 mL) cinnamon
>> 3 cups (750 mL) oats
>> 1 cup (250 mL) raisins
>
> Are they the soft chewy kind? Those are what I just love! Thanks for the
> recipe.
>

Soft and chewy..... yes.
My wife liked them too.

"Dave Smith" > wrote in message
...
>I got this recipe out of the Toronto Star yesterday and tried making a
>batch today. Thumbs up. They are delicious. I used golden raisins because
>I had a little more a cup of them left over from my fruitcake and they
>worked out nicely as an alternative to the darker ones in the > picture
>(not included here).
>
> The Glue of Our Marriage

Hmmmmm. Are they really called "glue of our marriage?

My marriage of 40+ years would be in jeopardy of a major glue melting if I
made any form of rolled oat biscuits (USian=oatmeal cookies) other than the
traditional antipodean ANZAC biscuits. My SO loves them and angs me to make
them quite often. I sometimes comply.