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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This cookie recipe from my old Betty Crocker cookbook is my husband's favorite! I have added wheat germ to make it healthier and doubled the vanilla for a richer flavor. Ingredients:
1 cup all-purpose flour |
1 teaspoon cinnamon |
1 teaspoon salt |
1/2 teaspoon baking soda |
3/4 cup butter-flavored shortening |
1 cup packed brown sugar |
1/2 cup granulated sugar |
1 egg |
1/4 cup water |
2 teaspoons vanilla extract |
1 cup raisins |
1 cup chopped nuts (optional) |
1/2 cup wheat germ (optional) |
3 cups old fashioned rolled oats or quick cooking oats |
Directions:
1. Heat oven to 350 degrees.
2. In a medium bowl, combine flour, cinnamon, salt, and baking soda; set aside.
3. In a large bowl, cream together shortening, brown sugar, and granulated sugar. Stir in egg, water, and vanilla. Add flour mixture and mix well. Stir in raisins, nuts, and wheat germ, if using. Stir in oats.
4. Roll dough into balls and place 3 inches apart on greased or parchment paper lined baking sheet. Flatten slightly. Bake 10-12 minutes or until almost no imprint remains when touched lightly with finger. Cool a few minutes on baking sheet. Remove to wire rack and cool completely.
5. Note: The first time my son made these by himself (at about age 10 or 11), he accidentally put in 2 teaspoons of vanilla instead of the 1 teaspoon the original recipe called for. The cookies tasted so much richer that now I make the same “mistake” every time.
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