1/4 cup butter
1 1/4 cups smooth peanut butter
1 teaspoon vanilla
1 teaspoon dark or light corn syrup
1 cup sugar
1/2 cup dark brown sugar
3 large eggs
2 teaspoons baking soda
1/2 teaspoon mace (optional)
4 cups old fashioned or quick oats, uncooked
1 1/2 cups dark or golden raisins

Preparation:

Boil raisins in just enough water to cover for 2 minutes in microwave. Add 1 tbsp. (extra) sugar to raisin water. Let soak 15 minutes before using.

Preheat oven to 350 for 15-20 minutes before baking. Remove butter from refrigerator 15 minutes before using.

Beat butter in mixer until softened. Beat in peanut butter.

Add vanilla, corn syrup and both sugars and beat until light and fluffy. Add eggs, beating after each addition. Add baking soda and mace.

Gradually add oats. Stir in raisins.

For each cookie, shape 1/4 cup dough into ball and place four on cookie sheet, then press into 3-inch circle about 1/2 inch thick.

Bake at 350°F for about 16-17 minutes (differs with your oven and the size of the cookies). Watch carefully half way through cooking to make sure the cookies do not overbake - bake just until set and edges are golden.

Let stand on cookie sheets 1 minute.

Makes about 20.

Variation: Cinnamon may be substituted for mace.