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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I like these oatmeal cookies because they do not have a ton of craisins in every bite and have a soft texture to them. The nuts are optional and can be eliminated for those with food allergies. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup butter or 1 cup margarine, softened |
3/4 cup brown sugar, packed |
3/4 cup granulated sugar |
2 eggs |
1 teaspoon vanilla extract |
3 cups oats, quick cooking, uncooked |
1/2-3/4 cup craisins, to your desired taste |
1/2-3/4 cup pecans, to your desired taste |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together flour, baking soda, cinnamon, and salt in a small bowl.
3. In a large bowl, with electric mixer, beat butter, brown sugar and sugar until you have a creamy consistency. Add eggs and vanilla extract then beat the mixture well.
4. Add flour mixture in small increments to butter mixture, beating well after each addition.
5. With a large spoon or using dough hooks on the mixer, mix in the oats, craisins, and nuts; make sure they are well incorporated into the mixture.
6. Drop by tablespoonfuls onto an ungreased baking sheet.
7. Bake 10-12 minutes or until light golden brown.
8. Cool on baking sheet for 1 minute. Then put on wire rack until cooled completely.
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