lumicero/recipes-ing2inst huggingface dataset:
Title: Greek Rice Pudding (Rizogalo)
Ingredients:
- 1/2 white rice
- 3 lemon
- 1/3 white sugar
- 2 white sugar
- 2 cornflour
- 1 1/2 vanilla extract
- 1/2
Instructions:
1. Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.
2. Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
3. Turn off heat. Remove lemon peel and discard.
4. Whisk together egg yolks with corn flour.
5. Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.
6. Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.
Title: Cherry Time Cobbler
Ingredients:
- 2 cherries
- 1 flour
- 1 baking powder
- 1 salt
- 1 egg
- 2/3 sugar
- 1/2 milk
- 1/4 butter
- 1/2 margarine
- vanilla
Instructions:
1. Place cherries in a greased, 8 inch square baking dish.
2. Mix flour, baking powder, and salt in a large bowl.
3. Mix the egg, sugar, milk, butter or margarine and vanilla in a blender for 60 to 90 seconds.
4. Pour the blender mixture into the flour mixture and stir lightly.
5. Pour this batter over the cherries in the baking dish, spreading batter to edges of dish.
6. Bake for 30 to 35 minutes at 350f degrees.
7. Cobbler is done when batter is lightly browned and tooth pick inserted in centre of batter comes out clean.
Title: Cinnamon Streusel Bundt Cake
Ingredients:
- 1 flour
- 1 light brown sugar
- 1 cinnamon
- 1/2 butter
- 1 pecans
- 2/3 butter
- 2 sugar
- 2/3 sour cream
- 4 eggs
- 1 vanilla
- 2 flour
- 1/4 baking soda
Instructions:
1. Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
2. For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
3. Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
5. Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
6. Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.
Title: Reverse Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/4 flour
- 1/3 cocoa powder
- 1 baking soda
- 1/2 baking powder
- 1 salt
- 2 white chocolate chips
Instructions:
1. preheat oven at 350 degrees.
2. Melt butter in microwave or in double boiler, pour into large bowl.
3. Add sugars and beat until desolved.
4. While beating add eggs one at a time and add vanilla.
5. When wet ingredients are well mixed, add dry ingredients except chocolate chips in order listed.
6. Fold in chocolate chips.
7. Form with your hands little pucks about 2inches in diameter using 1 oz of dough and place on parchemin paper lined cookie sheet, do not overload cookie sheet.
8. Bake for 12 minutes let cool on sheet for 3 mins then transfer to wire rack.
Title: Fluffy "cut-Out" Sugar Cookies
Ingredients:
- 3 eggs
- 1 butter
- 2 sugar
- 1 1/2 vanilla
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 1 sour cream
- 6 1/2
Instructions:
1. beat well 3 eggs in a small side bowl.
2. mix in large bowl moisten butter (20 sec microwave should do it, if you forgot to set the butter out to soften on its on, just softened not melted), sugar, vanilla, and eggs. Blend well.
3. Next add baking soda, salt, baking powder ï¿½ mix well.
4. Add sour cream ï¿½mix well.
5. Add flour one cup at a time, once get to six cups only add a little at a time till you get the right consistency (use aprx. 6.5 cups).
6. Put in freezer or fridge for a little while to make easier to handle.
7. Roll out and cut into you favorite shapes. I like to place on parchment paper on my pans so they come off easy.
8. Cook @ 325º until done (approx. 6-8 minutes depending on the thickness) Watch them closely dont over bake. Don't wait till they turn brown. I always watch the surface of the cookies when they are raw they look shiny once cooked they are matte.
9. let cool then frost with your favorite icing recipe and decorate.
Title: Weight Watchers Dark Chocolate Mousse With Berry Salsa
Ingredients:
- 1/3 instant coffee powder
- 1/2 bittersweet chocolate
- 5 vanilla
- 1 salt
- 1 1/2 nonfat sour cream
- 1 confectioners' sugar
- 3/4 fresh strawberries
- 1 of fresh mint
- lemon zest
Instructions:
1. Microwave half and half and instant coffee powder in medium microwavable bowl on high 1 minute; stir in bittersweet chocolate.
2. Let stand 2 minutes.
3. Whisk until chocolate is melted and mixture is smooth.
4. Whisk in vanilla and salt.
5. Cool.
6. With an electric mixer on high speed, beat sour cream and confectioners' sugar in medium bowl until light and fluffy, 2 minutes.
7. With rubber spatula, gently fold half of sour cream into the chocolate mixture just until blended.
8. Repeat with remaining sour cream.
9. Divide the mousse among 6 dishes.
10. Cover and chill until set, at least 2 hours or up to 1 day.
11. To make salsa, mix the strawberries, fresh mint and lemon zest.
12. Serve mousse with salsa.
Title: Cornmeal Citrus Cookies
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1/2 kosher salt
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 1 1/2 cornmeal
- 1 lemon zest
- 1 orange zest
Instructions:
1. In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
2. Add egg yolk and mix until well blended.
3. add egg and vanilla.
4. Beat well.
5. Reduce speed to low and beat in cornmeal and flour until just combined.
6. Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
7. To bake, position rack in upper third of oven and another rack in lower third.
8. Preheat oven to 375 degrees.
9. Remove one disk of dough from fridge and cut in half.
10. Return unused portion to fridge.
11. EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
12. Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
13. Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
14. 8 inch thickness.
15. OR-- Lightly flour work surface.
16. Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
17. sprinkle surface lightly with flour as needed.
18. Cut dough into desired shapes.
19. Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
20. Get as many dough shapes out of each sheet because dough should*only be rolled twice.
21. *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
22. Bake 2 sheets at a time, until cookies are evenly golden brown.
23. ,6 to 8 minutes.
24. Rotate sheets halfway through baking for even browning.
25. Using thin-bladed spatula, immediately transfer to cooling racks.
26. Decorate if desired.
Title: Crunchy Peanut Cookies (With Rice Krispies Coating!)
Ingredients:
- 2 eggs
- 8 unsalted butter
- 8 light brown sugar
- 8 crunchy peanut butter
- 10 self-raising flour
- 1 baking powder
- 4
Instructions:
1. Heat the oven to 190C (375F, Gas Mark 5) and lightly oil two baking trays.
2. In a mixing bowl, beat the butter and sugar until creamy.
3. Add the egg a little at a time, beating after each addition to stop the mixture from getting lumpy.
4. Add the peanut butter and beat until well-mixed.
5. Sift the flour and baking powder over the mixture. Stir everything together.
6. Pour the puffed rice cereal into a bowl. Scoop up a heaped teaspoon of the mixture and shape it into a ball with your hands. Put it on top of the cereal.
7. Roll the ball in the cereal to completely cover it in rice cereal; press gently and slightly flatten the balls. Continue to make balls with all the rest of the dough, placing them on the baking tray as you go.
8. Bake the cookies for 18-20 minutes. Leave them to cool for five minutes. Then use a spatula to move them to a wire rack to cool completely.
Title: Cheesecake-Stuffed Baked Apples
Ingredients:
- 5 cream cheese
- 1 egg
- 1 pecans
- 1 light brown sugar
- 3 butter
- 3 margarine
- 6 apples
- 1 honey
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. In food processor process raisin bread until medium-coarse crumbs form. In bowl combine 1-cup crumbs, cream cheese, egg, 1/2-cup pecans and 2 tablespoons sugar; reserve.
3. In separate bowl combine remaining crumbs, pecans and sugar with butter; reserve.
4. Cut top 1/4 of each apple. With knife remove apple cores (without removing bottom) With spoon or melon baller scoop some extra apple from hole in center to make slightly larger.
5. Fill each apple with cream cheese mixture, mounding on top. Press some of pecan-crumb mixture onto tops. Place apples in ungreased 13"x9" baking pan.
6. Stir together juice and honey; pour over apples and into pan. Cover with foil; bake until just tender; spooning juices over apples 2-3 times during baking time. Bake approximately 40-45 minutes. Cool at least 10 minutes before serving.
7. Meanwhile, in pot over high heat bring liquid from pan to boil. Cook until thickened, 3 minutes approximately Serve apples with syrup.
Title: Orange Dream Cake
Ingredients:
- 2/3 butter
- 1 1/3 sugar
- 2/3 lemon juice
- 3 orange zest
- 1 lemon, rind of
- 1 eggs
- 2 cake flour
- 2 baking powder
- 2 salt
- 1
Instructions:
1. Cream butter and sugar.
2. Add juices and peel and mix well -- mixture will appear curdled.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour wtih baking powder and salt and add to creamed mixture, mixing well.
5. Pour into 2 greased and floured 8-inch baking pans.
6. Bake at 375 degrees for 25-30 minutes or utnil cake tests done.
7. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Title: Honey Snickerdoodles
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/8 salt
- 3/4 ground cinnamon
- 1/2 unsalted butter
- 1 sugar
- 3 sugar
- 1 egg
- 1 1/2 honey
- 1 1/4 vanilla
Instructions:
1. Preheat oven to 375. Grease 2 large baking sheets; set aside.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and 1/4 teaspoon of the cinnamon; set aside. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar together until fluffy. Beat in the egg, honey, and vanilla. Slowly beat in the flour mixture.
3. In a small bowl, combine the remaining 3 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Form the dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on the prepared baking sheets.
4. Bake for 10-12 minutes or until golden brown and slightly cracked on the top. Transfer cookies to a wire rack to cool.
Title: Mexican Wedding Cookies
Ingredients:
- 3/4 butter
- 1/3 powdered sugar
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 3/4 pecans
- powdered sugar
Instructions:
1. Preheat 325°F.
2. Lightly grease cooking sheet.
3. In large bowl using a mixer or spoon cream butter and sugar until light and fluffy.
4. Add vanilla, flour and nuts and mix well.
5. Roll dough in 3/4 inch balls between palms.
6. Place on sheet. Space 1 1/2 inch apart.
7. Bake 15-18 minutes.
8. Cool slightly.
9. Dust with powder sugar while cookies are warm.
Title: Upside Down Fruit Crisp
Ingredients:
- 2 Robin Hood oats
- 1 Old mill oats
- 1/2 pecans
- 1/4 brown sugar
- 1/4 butter
- 1 cinnamon
- 1/2 ground ginger
- 1 sweetened condensed milk
- 2 mcintosh apples
- 1 blueberries
- 1/4 crystallized ginger
- 1 lemon zest
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F Spray a 9x9-9-inch baking dish with nonstick vegetable spray or line with parchment paper.
2. CRUST: Combine first 7 ingredients in a large bowl. Add 1/2 cup sweetened condensed milk. Mix well; reserve.
3. FILLING: combine remaining sweetened condensed milk, apples, blueberries, ginger, lemon zest and vanila extract.
4. Reserve 1 1/2 cup crust mixture. Place remaining mixture in bottom of baking dish. Place fruit on top. Sprinkle reserved crust mixture over fruit.
5. Bake in preheated oven for 35-40 minutes, or until apples are tender. Place foil over the top if crust starts to brown. Serve warm or room temperature with a scoop of vanilla ice cream or frozen yogurt.
Title: Lemon Basil Cookies With Pistachios
Ingredients:
- 3/4 butter
- 3/4 granulated sugar
- 1 egg
- 1 lemon rind
- 1 fresh lemon juice
- 1/3 lemon basil
- 2 fresh basil
- 1/2 all-purpose flour
- 1/4 baking soda
- 1/3 salt
- 3 pistachios
- granulated sugar
Instructions:
1. Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well.
2. Add egg, lemon rind, lemon juice, and minced basil, beat until blended.
3. Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended.
4. Cover and chill 1 hour.
5. Mix together nuts and the 3 Tbsp sugar.
6. Roll dough into small balls (about 1" diameter), then roll each ball into the nut sugar mixture.
7. Place onto ungreased baking sheets.
8. Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first).
9. Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown.
10. Allow to cool on wire racks.
Title: German Buttercreme
Ingredients:
- 1 vanilla pudding mix
- 250 vegetarian pudding mix
- butter
Instructions:
1. Prepare pudding according to package direction.
2. Cover (so it will not get that icky skin) and let completely cool down over night.
3. Do NOT put it in the fridge.
4. Lay butter next to it, so butter and pudding will have the same temperature later.
5. On the next day, mix butter with mixer on medium speed until it is fluffy.
6. Add pudding- one spoon after the other.
7. Mix constantly.
8. If pudding is mixed completely with the butter, blend everything well some seconds, so that it is mixed up completely and is free of lumps.
9. TIP: Please do not use fat reduced products or a cheap pudding- the taste will not as good as with rich ingredients.
Title: Peanut Butter Sheet Cake
Ingredients:
- 1/2 peanut butter
- 1 margarine
- 1 water
- 2 eggs
- 1/2 buttermilk
- 2 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1/2 margarine
- 1/2 peanut butter
- 1/2 buttermilk
- 1 vanilla
- 4 powdered sugar
Instructions:
1. Cake: Combine peanut butter, margarine, and water in a saucepan. Bring to boil and remove from heat.
2. Add eggs and buttermilk, stir in flour, sugar, baking soda, and salt.
3. Pour into a greased 11x 18 cookie sheet. Bake at 350* for 30 minutes.
4. Frosting: Combine margarine, peanut butter, and buttermilk in a saucepan. Bring to a boil and remove from heat. Add vanilla and sugar. Frost cake while still warm.
Title: White Chocolate Bread Pudding
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 milk
- 4 vanilla
- 2 eggs
- 3 cinnamon
- 1 white chocolate chips
- 0.5 powdered sugar
- 1/2 water
- 6
Instructions:
1. Grease a 9x13 pan with Pam.
2. Tear bread into bite-sized pieces and fill pan.
3. Microwave 1 stick of butter and 1 cup of sugar for 1 minute.
4. Add 4 cups of milk and 1 tsp of vanilla; microwave for an additional 2 minutes.
5. Add 3 eggs (beaten) to the mixture.
6. Pour over bread and sprinkle with a lot of cinnamon.
7. Bake for 45 minutes at 350°F.
8. When finished, melt 1 stick of butter, half of a bag of which chocolate chips using microwave (and using melting directions on chips' bag).
9. Add 1 tsp vanilla, 1/2 c powdered sugar, and 6 tsp water to butter & white chocolate mix and stir well.
10. Power over the bread and EAT!
11. Notes -- I've made this in advance and then just rewarmed -- and it was still fabulous!
Title: Pear Pie With No Roll Crust
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 salt
- 1/2 canola oil
- 3 milk
- 3 eggs
- 1/3 all-purpose flour
- 1 white sugar
- 1 butter
- 1/4 pears
- 3 cinnamon
- 1 allspice
Instructions:
1. Preheat oven to 375 degrees.
2. Use a fork to mix the first three ingredients ingredients in the pie pan to distribute evenly. Add the next two liquid ingredients, mix, and push the crust into place with your hand. Make sure you don't leave too much in the bottom corners so it all cooks evenly. (Note, this crust works with other pies very well.).
3. Beat the eggs and add in the sugar, extract, then melted butter. Add the flour and beat until smooth. Pour into the pie shell and fan the sliced pears with the slim end towards the middle; sometimes you can only fit two pears depending on their size. I like to add a sprinkle of the spice for visual effects and aroma.
4. Place pie in 375 degree oven for fifteen minutes. Turn heat down to 350 and continue to cook for 25-35 minutes until done.
Title: Tres Leches Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 sweetened condensed milk
- 1 vanilla
- 1
Instructions:
1. Prepare cake mix as directed on the box.
2. Pour cake batter into prepared 9 x 13 inch pan.
3. Bake cake as directed.
4. Cool cake.
5. Poke holes in the cake (a drinking straw works well).
6. Combine the 3 milks in a saucepan with the vanilla and heat almost until boiling.
7. Distribute milk mixture evenly onto the cake.
8. Refrigerate until thoroughly chilled (overnight is best).
9. Prior to serving, cover the top of the cake with the prepared whipped topping.
10. Sliced fruit or colored sprinkles/sugar can be added for a decorative touch.
Title: Blueberry Crisp With Walnut Streusel Topping
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 2 lemon zest
- 1 1/2 cinnamon
- 1/2 butter
- 2 butter
- 1 walnuts
- 2 1/2 fresh blueberries
- 1 sugar
- 2 fresh lemon juice
- 2 cornstarch
- 1 1/2 cinnamon
- 1 nutmeg
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
4. Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
5. Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
6. For the filling; place the berries in a large bowl.
7. Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
8. In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
9. Transfer/spread the berry mixture to prepared baking dish.
10. Sprinkle the topping mixture over evenly.
11. Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
12. Cool slightly before serving.
13. Delicious!
Title: Swedish Peach Cake
Ingredients:
- 1 1/2 baking powder
- 1 salt
- 1/2 sugar
- 1 butter
- 1/2 milk
- 1 sugar
- 2 butter
- 4 flour
- 1/2 salt
- 2
- 1 1/2
- 1/4
Instructions:
1. Four cups of peaches is about five.
2. Sift together the dry ingredients.
3. Work in butter using a pastry knife until mixed with flour well.
4. Mix egg yolk with milk and add to butter/flour mixture.
5. Line a greased jelly roll pan (about 9x13") with the crust mixture (this freezes well - if you want to remove from the jelly roll pan after cooking, grease it, line with parchment, and then grease the parchment). I used a straight-sided glass to spread out the crust mixture, which ends up very thin.
6. Mix the "for fruit" items well and sprinkle fruit items over fruit. Mix fruit and toppings well.
7. Bake at 400F for 45-60 minutes. Serve warm or at room temp with vanilla ice cream or whipped cream.
Title: Whiskey Cream Mousse
Ingredients:
- 1 gelatin
- 2 instant coffee powder
- 2 water
- 300 icing sugar
- 2 Baileys Irish Cream
- 1/4
Instructions:
1. Combine gelatin, coffee and water in a small bowl, cook on HIGH for about 20 seconds or until gelatin is dissolved, cool, DO NOT allow to set.
2. Whip cream and sifted icing sugar until soft peaks form, fold in gelatin mixture and Baileys; pour into 4 dishes (1/3 cup capacity) refrigerate, then enjoy.
Title: The Fanny Farmer Dark Fruitcake
Ingredients:
- 1/2 butter
- 1 shortening
- 1 dark brown sugar
- 2 eggs
- 1/2 molasses
- 2 all-purpose flour
- 1/2 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 mace
- 1/4 ground cloves
- 1/2 salt
- 1/2 milk
- 1 candied citron peel
- 1 dates
- 1/2 pecans
- 1
Instructions:
1. Set oven to 325 degrees F.
2. Butter two 9 x 5-inch loaf pans.
3. Line the pans with foil, then butter the foil.
4. Cream the butter or shortening.
5. Add in brown sugar; beat until light.
6. Add in lemon extract and eggs and beat well.
7. Stir in molasses and blend to combine.
8. In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
9. Add in milk; beat until combined.
10. Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
11. Transfer/divide the batter between the two pans.
12. Bake for 1 to 1-1/4 hours or until the loaves test done.
13. Turn out onto racks to cool.
14. When completely cooled wrap well and store in an airtight container.
15. BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
16. Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
17. Moisten the cheesecloth with additional brandy every few days for about a week.
Title: Grandma's Kitchen Sink Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 oats
- 2 chocolate chips
- 2 white chocolate chips
- 1 raisins
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, mix butter and sugars until smooth and creamy. Beat in eggs, one at a time, until well blended. Stir in vanilla.
3. In medium bowl, stir together flour, baking soda, baking powder and salt. Stir into butter mixture until well blended.
4. Add oats, chips and raisins, stir until well blended.
5. Drop by tablespoonfuls onto greased cookie sheet. Bake 14-16 minutes or until light brown. Cool on pan 2 minutes before moving to wire rack.
6. *** Note - if you live in Europe add 1/4 cup of flour to flour mixture as the flour here is different than the US.