Spicy oatmeal cookies

Yield: 1 servings

Measure 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

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

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