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Invisible Oatmeal Cookies by www.country-cooking.com
1 c Flour
2 t Baking powder
1/2 t Salt
1 t Cinnamon, ground
1/4 t Nutmeg, ground
1/2 c Butter (softened
-to room temperature)
1 c Brown sugar (packed
-firmly into measuring cup)
1 1/2 c Oats, quick-cooking
-(uncooked)
2 lg Eggs (lightly beaten)
1 t Vanilla extract
1 t Almond extract
1 c Raisins
1 c Dates (chopped)
1 c Pecans (chopped)
Preheat oven to 350 degrees F. Sift together flour, baking powder, salt,
cinnamon and nutmeg until well blended.
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 (each about 1 heaping teaspoon) about 2 inches apart
onto a greased cookie sheet. Bake for 18 minutes in 350 degree F. oven
until golden brown. Remove from cookie sheet, lay flat, and cool for 10
minutes before serving.
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