Giant oatmeal spice cookies
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour, all-purpose |
| ½ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cinnamon, ground |
| 2 | teaspoons | Cloves, ground |
| 2 | teaspoons | Ginger; ground |
| 1 | cup | Butter (or marg.); softened |
| 1 | cup | Sugar |
| 1 | cup | Sugar, brown; firmly packed |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 3 | cups | Oats, quick-cooking;uncooked |
| 1 | cup | Nuts; chopped (opt.) |
Directions
Combine flour, soda, salt, and spices; set aside.
Combine butter and sugar, creaming well; beating in eggs and vanilla.
Add flour mixture, mixing well. Stir in oats; add nuts, if desired.
Drop dough by a ¼-cup measure 5 inches apart onto lightly greased cookie sheets. Bake at 375 degrees for 12 to 14 minutes or until lighlty browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
SOURCE: Southern Living Magazine, May, 1980.
Typed for you by Nancy Coleman.