Giant oatmeal-spice cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Ground cinnamon |
| 2 | teaspoons | Ground cloves |
| 2 | teaspoons | Ground allspice |
| 1 | teaspoon | Ground ginger |
| 1 | cup | Butter or margarine; softened |
| 1 | cup | Sugar |
| 1 | cup | Firmly packed brown sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 3 | cups | Quick-cooking oats; uncooked |
| 1 | cup | Chopped nuts; (optional) |
Directions
Combine flour, soda, salt, and spices; set aside. Combine butter and sugar, creaming well; beat 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 lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely. Yield: about 2 dozen.
NOTES : Submitted by Mrs. C. C. Cabaniss, Shelby, North Carolina Recipe by: Southern Living, 1980 Annual Recipes, May Posted to MC-Recipe Digest by NGavlak <NGavlak@...> on May 17, 1998