Prep 30 mins
Cook 20 mins
Haven't tried this recipe yet, but would like to find out the nutrition facts thru Zaar... From The Silver Palate's Thick & Rich Oatmeal box. (Whole grain milled oats, thicker texture and richer flavor than regular oatmeal)
- 1 cup flour, sifted
- 1⁄2 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup unsalted butter
- 1 egg
- 1⁄4 teaspoon vanilla extract
- 1⁄4 cup walnuts or 1⁄4 cup pecans, chopped
- 1⁄2 cup raisins
- 3⁄4 cup oatmeal, Thick & Rough Oatmeal
- Sift together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in brown sugar, butter, egg, and vanilla extract. (throughly mix after each addition).
- Mix in nuts, raisins, and oatmeal.
- Shape dough into 1" balls. Dip tops into sugar.
- Place 3" apart on an ungreased baking sheet.
- Bake at 375 degrees F for 10-12 minutes or until tops are browned.
These are fantastic! I've never mixed cookie ingredients up in this order before. It seemed wrong not to cream the butter and sugar , add the egg and then add the dry ingredients, but for whatever reason this method, or at least I think it was the method created a cookie that was crispy, but not tough or hard , and slightly chewy on the inside. The hardest part for me was to leave them in the oven until they were brown on top. I used sliced almonds for the nuts and would do so again. We really enjoy these. Thanks for sharing the keeper recipe!
I don't usually write reviews, but I have been making these for years and are a family and friend favorite. They are very easy to make and I typically do not add the nuts and raisons (children request). To keep them non-dairy, I make them with a non-dairy margarine and I roll the entire cookie in Sugar in the Raw. The cookies freeze incredibly well so I can pull them out whenever I need to.