Raisin Crisp Cookies

These are really good. I will say, though, that walnuts in Oregon must be a LOT smaller than they are in Iowa. The recipe instructs the cook to roll the dough into "balls the size of a walnut" and says it will make four dozen. I rolled my dough into Iowa-walnut-sized balls and only got two dozen cookies out of the recipe. And, probably because they are apparently bigger than the recipe stated, they aren't "crisp" ... rather, they are kind of soft. Despite all of this, they are pretty awesome. I think the fact that the raisins are chopped (or ground; I chopped them) instead of whole really makes the cookies extra good. Even my hubby, who's not a huge raisin fan, likes these cookies. He did suggest I add some mini chocolate chips the next time, though. (NOTE: the recipe called for regular flour, but I used white whole wheat and it was finie.)