Prep 10 mins
Cook 0 mins
These taste great especially the second day. I prefer to make cookies with high-fiber and this one fits the bill. I got the recipe off the internet.
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup butter, softened
- 1 1⁄2 cups quick-cooking oats
- 2 large eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup raisins
- 1 cup dates (chopped)
- 1 cup pecans (chopped)
- In a separate bowl, stir softened butter with brown sugar until well mixed.
- Stir sifted dry ingredients into butter-sugar mixture.
- Stir in dry oats and beaten eggs.
- Add vanilla and almond extracts; mix thoroughly.
- Stir in raisins, chopped dates and chopped pecans; mix well until batter is firm.
- Drop small dollops (about 1 heaping teaspoon) 2 inches apart onto a greased cookie sheet.
- Bake for 18 minutes in 350 degree oven until golden brown.
- Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. (I liked them better the second day.).