Libbie's Oatmeal Cookies Fine Oats

These cookies do not have white flour in them, just oatmeal that has been run though a food processor. Has raisins. This is a very soft cookie that really expands. I am putting in the option of almond flour with this. Rudy likes them both ways. This is a very old cookie recipe; they must have made these cookies when they ran out of white flour.

• Ready In: 22 mins
• Yields: 3 dozen

Ingredients

• 3  tablespoons butter
• 1  cup sugar
• 3  egg yolks
• 1  teaspoon vanilla
• 2  teaspoons baking powder
• 2 1⁄2 cups oatmeal, made into flour by running through food processor, Libbie calls it fine oatmeal
• 1⁄2 cup  almond flour (optional)
• 3⁄4 cup raisins
• 3  egg whites, beaten stiff

Directions

1. Cream sugar butter together.
2. Add egg yolks; add vanilla.
3. Add baking powder.
4. Add fine oatmeal and almond flour if you want.
5. Add raisins; fold in beaten egg whites.
6. Dough will wet; it takes some stirring to get whites into dough.
7. Using a teaspoon, because these cookies get big and really expand without the almond flour, place onto buttered cookie sheet because they want to stick.
8. Bake in 425 degree Fahrenheit oven for 7 minutes to 10 minutes. Don't let the almond flour cookies get too brown; they are better a little softer.