Inn at Willow Pond
Bed and Breakfast

Lisbon, Ohio

Specialty Recipe

Willow Pond Cookies

When I make these cookies, I portion out the dough in 1-1/2 inch balls, place them side by side on a baking tray, and freeze for about 2 hours. Then, I put them in a freezer bag and keep them frozen. Just before my guests arrive, I place frozen cookie dough on a baking sheet in a preheated oven and bake for 20 minutes or until lightly browned.

Ingredients:

3 eggs, well beaten

1 cup raisins

1 teaspoon vanilla

1/2 cup plus 2 Tablespoons soft unsalted butter

3/4 cup granulated sugar

3/4 cup brown sugar

2-1/2 cups sifted flour (10 ounces)

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

2 cups old-fashioned rolled oats

1 cup chopped nuts

Set oven temperature to 350 degrees. Combine eggs, raisins, and vanilla; refrigerate at least 1 hour and up to overnight. Cream butter with brown and white sugars. Whisk together flour, salt, baking soda, and cinnamon and stir into sugar mixture; mix well. Blend in egg mixture, then the oatmeal and nuts. Dough will be stiff. Apportion dough into 1-1/2 inch balls and place 3 inches apart on baking sheet. Refrigerate about an hour. Bake in a preheated oven for 10 to 12 minutes or until lightly brown. Cookies will be chewy and delicious! Do not overbake.

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