(another old-fashioned treat for serpentists, made the old-fashioned way)
2 cup 100% whole
wheat flour (no need to sift it before measuring)
2 cup oatmeal (Quaker brand 100% whole grain "Old Fashioned" or similar)
1-1/4 cup butter or margarine
1 cup seedless raisins (to make regular oatmeal cookies, leave raisins out)
1 cup finely chopped pecans (or walnuts)
3/4 cup brown sugar (packed into measuring cup to avoid air pockets)
1/2 cup general purpose 'white/granulated' table sugar (normal sugar)
2 tsp (teaspoon) vanilla
1 tsp baking soda
1-1/2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350 degrees F.
In a small mixing bowl, thoroughly combine flour, salt, baking soda, cinnamon; put aside.
Place butter into large microwave-safe mixing bowl and microwave for between 15 and 30 seconds to slightly soften contents (this step is optional if butter is already fairly soft - instead of microwaving, butter may also be left out at room temperature for a while to soften). Remove from microwave, and using a food processor with mixing implement or electric mixer, mix softened butter with both sugars until consistency is even and creamy. Add eggs and vanilla, and mix thoroughly. Gradually add previously mixed dry ingredients and mix thoroughly. Using a wooden spoon or similar implement, stir in oats and nuts. If dough seems too firm while adding the oatmeal and nuts, a small amount of milk, perhaps 1/4 cup, may be added. Finally, gently stir in raisins.
Remove a soup-spoon full of the dough, and drop onto ungreased cookie sheet (or pizza pan, tray, etc). Repeat for remainder of dough, spacing drops about every 3" in each direction.
Bake cookies at 350 degrees for about 14 minutes, or until they just begin to turn golden brown. Remove from oven and allow to cool for a few minutes before removing cookies from cookie sheet, placing them on layers of paper towel, or a baking cloth, until cool. Makes about 52 cookies of 2-1/4" diameter.
Copyright Paul Schmidt 2003