It must be fall because I can’t stop making cookies!
These oatmeal cookies are among my family’s favorites. We eat them for snacks and we eat them for breakfast. Hey, it’s oatmeal, right?
They are really very good.
(Adapted from Colorado Cache)
This recipe makes 4 to 6 dozen, depending on the size of your cookies and how much dough you eat while making them.
1 C. raisins (I often substitute dried cherries or craisins.)
1 tsp. vanilla extract
1 C. butter
1 C. brown sugar
1 C. white sugar
2 ½ C. white flour
(I substitute 1 C. of whole wheat pastry flour.
That alone justifies a third cookie, don’t you think?)
1 tsp. salt
1 tsp. ground cinnamon
2 tsp. baking soda
2 C. oatmeal
(Here I substitute ½ C. of toasted wheat germ.
More nutrients means less guilt!)
¾ chopped pecans (optional)
Preheat your oven to 350 degrees.
Combine eggs, raisins and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, wheat germ and chopped nuts. (Your dough will be quite stiff.)
Drop by heaping teaspoonfuls onto an ungreased cookie sheet, or roll into small balls and flatten slightly with the bottom of a glass.
Bake for 10-12 minutes until lightly browned.
Cool. Consume in abundance.