INGREDIENTS
1 extra-large egg, well beaten
1 cup liquer-soaked raisins
1 teaspoon vanilla
17.5 tbsp butter (1 8-oz pkg + 1.5 tbsp)
1 cup brown sugar
3/4 cup white sugar
2 extra-large eggs
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground anise
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon allspice
(or halve the spices, to taste)
2 cups rolled oats
1 cup chopped pecans
INSTRUCTIONS
Brown the butter, cool, and then chill in fridge.
Drain raisins of liquid. Combine the 1 egg, raisins and vanilla and let stand, until butter is congealed.
Cream together butter and sugars. Add the 2 eggs.
Sift together flour, salt, baking soda, and spices. Blend in the butter/sugar/egg mixture.
Blend in egg-raisin mixture, oatmeal, and chopped nuts.
Let dough chill in the fridge overnight.
Use #24 scoop to drop cookies onto baking sheet.
Bake at 350 °F for 15–16 minutes.
