Side Pannel
Spicy Oatmeal Cookies
Ingredients List
- 1 3/4 c Sifted all-purpose flour
- 1/2 ts Baking soda
- 1/2 ts Salt
- 1 1/2 ts Ground cinnamon
- 2 Eggs, well beaten
- 1 c Sugar
- 1 c Butter or margarine, melted
- 4 tb Molasses
- 4 tb Milk
- 2 1/4 c Quick-cooking oats
- 1/2 c Dark seedless raisins
- 1/2 c Coarsely chopped nuts
Directions
Big, soft and delicious!
Preheat oven to 325ø.
In a bowl, sift together flour, baking soda, salt and cinnamon. In a
separate bowl, combine remaining ingredients. Stir to blend; add sifted
ingredients and beat until thoroughly mixed.
Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough
by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at
325ø 10-12 minutes or until edges are slightly brown. Remove carefully and
cool on wire racks. Store in airtight containers.
Variation: If children under 2 years old will be eating these, use
sunflower seeds instead of nuts.
Yield: 5 dozen. Martina Boudreau, St. Louis, MO
Randy Shearer
Preheat oven to 325ø.
In a bowl, sift together flour, baking soda, salt and cinnamon. In a
separate bowl, combine remaining ingredients. Stir to blend; add sifted
ingredients and beat until thoroughly mixed.
Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough
by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at
325ø 10-12 minutes or until edges are slightly brown. Remove carefully and
cool on wire racks. Store in airtight containers.
Variation: If children under 2 years old will be eating these, use
sunflower seeds instead of nuts.
Yield: 5 dozen. Martina Boudreau, St. Louis, MO
Randy Shearer
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