Day 7: Brandied Raisin Oatmeal Drops

These cookies will be at the Kingston Library today. They were baked by Patricia Milner, our Head of Reference Services. Her cookies are from the book 1st American Cookie Lady : Recipes from a 1917 Cookie Diary by Barbara Swell.

 Brandied Raisin Oatmeal Drops

1/2 cup white sugar         2 tbs sour milk or yogurt
1 cup brown sugar           2 cups quick cooking oats
1 cup butter                2 cups flour
2 eggs                      1/2 tsp salt
1 tsp vanilla               1 tsp baking soda
3/4 cup raisins             3/4 cup chopped walnuts
1/4 cup brandy or rum

Soak raisins in warm brandy until plump. Cream sugar and butter , add eggs, vanilla, and sour milk. Sift together flour, salt , and soda and add to creamed mixture.  Stir in oats, raisins and any remaining brandy, and walnuts.  Drop by spoonful onto paper or greased cookie sheet.  Sprinkle oats over tops and bake in a 350 degree oven about 10 minutes until medium brown.

Patricia's notes: I used pecans instead of walnuts and sour cream instead of milk with good results.  An old fashioned cookie that is not overly sweet but has nice flavour.