[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chinese Five-Spice Oatmeal Raisin Cookies[/title][fusion_text]Week of February 16-20, 2015
(Taste of Home)
1 c raisins 1 c butter, softened 1 c white sugar
1 c dark brown sugar 2 large eggs 1 T vanilla
2 c quick cooking oats 1 ½ c all-purpose flour ½ c flaked coconut
1 c chopped walnuts 1 ½ t Chinese five-spice powder
1 t baking powder 1 t cinnamon ½ t salt
Cream butter and both sugars. Beat in eggs, one at a time, adding vanilla with 2nd egg. Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon and salt in large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins (may want to soak and drain raisins).
Drop spoonfuls of dough 2” apart onto ungreased baking sheets. Bake at 350 degrees for 12-15 minutes. Makes 48.
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