These cookies are soft and chewy, made with peanut butter and raisins, but no flour.

Recipe adapted from Maida Heatter, Christmas Memories with Recipes

Ingredients:

Dough:

1½ cups raisins

½ cup unsalted butter, room temperature

1¼ cups creamy peanut butter
1 cup granulated sugar

½ cup firmly packed dark brown sugar

1 teaspoon light or dark corn syrup

3 large eggs

1 teaspoon pure vanilla extract

2 teaspoons baking soda

½ teaspoon ground cinnamon

4 cups old-fashioned oats

Directions:

1. Preheat oven to 350 degrees F. Lightly grease baking sheets, or line baking sheets with parchment paper.
   
   Dough:
   
2. In a vegetable steamer over hot water, place raisins; cover and steam for about 10 minutes. Uncover and set aside to cool.
   
   
3. In a large bowl, combine butter, peanut butter, granulated sugar, brown sugar, and corn syrup; cream together until mixture appears light and fluffy. Add eggs and vanilla; beat until thoroughly mixed. Place baking soda and cinnamon in a sifter, sift into creamed mixture. Add oats and cooled raisins; stir until mixed.
   
   
4. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 18 minutes or until edges are very lightly browned. Cookies should still be soft in the middle. Do not overbake; the cookies firm up as they cool, and they are best if they are soft. Remove cookies from baking sheets and cool on wire racks.
   
   Makes about 6 dozen cookies
   
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