My Oatmeal Cookies

I’m not sure of the origin or this recipe, but I’ve tweaked it over the years. This is how I make them. I think they are Scott’s favorites. The dough keeps well in the fridge. I make a 1/2 doz at a time. Warm cookies and milk for breakfast? Why not? And never, ever, eat raw cookie dough.

2 1/4 cups flour

1 c sugar

1 c br sugar

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t nutmeg

1 cup butter-soft

2 eggs

1 t vanilla

1 3/4 cups old fashioned oats

1 1/2 + raisins (you can substitute any dried fruit and add nuts if you like. I also like choc chips and heath bits)

Cream the butter until fluffy, add sugars, eggs and vanilla. Combine very well. Stir together dry ingredients except oatmeal and raisins Then add to the mixer a little at a time while beating. When dry ingredients are combined, stir in oatmeal and raisins.

I set the oven to 350° and bake for 12 -13 minutes on an ungreased cookie sheet. I let them set a minute before removing them to a cooling rack. They should be thin and crispy, but still chewy on the inside.

If you want to make monster cookies, use an ice cream scoop. Make a test cookie to see how long they need to bake.

Afterthought: I double this recipe. I have no idea how many it makes since they get eaten before I have a chance to count. Also, since everybody makes their cookies a different size, what’s the use of me telling you how many cookies you will get? Make a note on your recipe so you remember how many you get.