Yield: 2 dozen
|1½ cup||Flour, all-purpose|
|2 teaspoons||Cinnamon, ground|
|2 teaspoons||Cloves, ground|
|2 teaspoons||Ginger; ground|
|1 cup||Butter (or marg.); softened|
|1 cup||Sugar, brown; firmly packed|
|1 teaspoon||Vanilla extract|
|3 cups||Oats, quick-cooking;uncooked|
|1 cup||Nuts; chopped (opt.)|
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.