Yield: 1 servings
|1¾ cup||Sifted all-purpose flour|
|½ teaspoon||Baking soda|
|1½ teaspoon||Ground cinnamon|
|2||Eggs, well beaten|
|1 cup||Butter or margarine, melted|
|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