By request, here’s the recipe! I call them “Conference Cookies” because the recipe makes a big batch, enough to last through the SCMTA (South Carolina Music Teachers Association) conference.
No cookie from the grocery store had ever tasted as good as these soft raisin cookies when I made them for the first time when I was in seventh grade. The original recipe came from General Foods Kitchens’ All About Home Baking (6th edition, 1963; note dog-eared cover and stained pages), a booklet we used in my Home Economics class. These days I substitute instant oatmeal in place of nuts to steer clear of nut allergies.
