Spicy oatmeal cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sifted all-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Ground cinnamon |
| 2 | Eggs, well beaten | |
| 1 | cup | Sugar |
| 1 | cup | Butter or margarine, melted |
| 4 | tablespoons | Molasses |
| 4 | tablespoons | Milk |
| 2¼ | cup | Quick-cooking oats |
| ½ | cup | Dark seedless raisins |
| ½ | cup | Coarsely chopped nuts |
Directions
Big, soft and delicious!
Preheat oven to 325ø.
In a bowl, sift together flour, baking soda, salt and cinnamon. In a separate bowl, combine remaining ingredients. Stir to blend; add sifted ingredients and beat until thoroughly mixed.
Lightly grease cookie sheets (or use non-stick cookie sheets). Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. Bake at 325ø 10-12 minutes or until edges are slightly brown.
Remove carefully and cool on wire racks. Store in airtight containers.
Variation: If children under 2 years old will be eating these, use sunflower seeds instead of nuts.
Yield: 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer