- 1 cup unsalted butter (2 sticks)
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 2 eggs
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups oatmeal
- 1 teaspoon hot water
- 1 cup raisins
- 2 teaspoons vanilla extract
- PAMA pomegranate liqueur
First, soak the raisins in PAMA pomegranate liqueur for a minimum of 60 minutes. If time is on your side, & for the best flavor allow the raisins to soak overnight.
Preheat the oven to 350 degrees F. and butter a cookie sheet or three.
Now add the butter and sugars into a mixing bowl and cream with a mixer. Add the eggs and continue to mix. Add the flour, salt, cinnamon and baking soda and continue to mix with the mixer. Fold in the oatmeal and mix well.
Drain the raisins retaining a teaspoon or so of the liquid. Add the PAMA soaked raisins & liquid, hot water, and vanilla extract. Mix well.
Once the batter is fully mixed, take a teaspoon and drop dollops onto the buttered cookie sheets about 2 inches apart.
Bake for 10-15 minutes depending on how large your dollops are and Enjoy!
Recipe yields about 4 dozen cookies.