Grand Maggie's Oatmeal Raisin Cookies

Lucy Park

This cookie recipe comes from the lid of an old Quaker Oat canister from Maggie McMain's old house (1389 Roxbury). She was my husband's grandmother and the namesake for our daughter. Grand Maggie, which she preferred over Grandma, lived until she was 94 and swore by eating one of these cookies for breakfast each day. She loved life and good food.

2 sticks margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour (for high altitude increase flour to 1 3/4 cups)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.  (For bar cookies bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.)