These cookies are one of my husbands favorite cookies. Be ready for them to vanish-they won’t last very long. Every time I make them they seem to disappear as soon as I place them on the cooling rack.
- 1/2 cup butter (4 oz)
- 1/2 cup shortening (3 1/4 oz)
- 1/2 cup granulated sugar (3 1/2 oz)
- 1 cup brown sugar (8 oz)
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 1 lg egg
- 6T (4/18 oz) lt. corn syrup
- 2T (1 oz) whole milk
- 3 cups (10 1/2 oz) old fashioned oats – pulsed in a food processor to make slightly finer – not to a flour stage
- 1 1/2 cups (6 1/4 oz) unbleached AP flour
- 1 cup (5 1/4 oz) raisins
- 1 cup chopped pecans
- 1 cup toffee pieces
Preheat oven to 375°F
- Line baking sheets with parchment or silpats.
- In large bowl cream together butter, shortening, sugars, extracts, spices, salt & baking soda beating until smooth.
- Beat in the egg, corn syrup & milk. Stir in the oats, flour, raisins, nuts & candy pieces.
- Drop by teaspoon onto prepared baking sheet. Bake the cookies for 7-8 minutes until light golden brown.
- Remove from oven, let cool a few minutes before moving to cooling rack as they are very gooey right out of the oven.