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)
- 236.59 ml flour, sifted
- 118.29 ml sugar
- 2.46 ml baking powder
- 1.23 ml salt
- 2.46 ml baking soda
- 1.23 ml cinnamon
- 118.29 ml brown sugar, firmly packed
- 118.29 ml unsalted butter
- 1 egg
- 1.23 ml vanilla extract
- 59.14 ml walnuts or 59.14 ml pecans, chopped
- 118.29 ml raisins
- 177.44 ml 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.