Wednesday, December 3, 2008

Irish/Scottish Oatmeal Cookies

I found this recipe on the back of two oatmeal containers; one was a "Scottish Oatmeal" container and the other "Irish Oatmeal." They are produced by the same people, and the only difference in the two cookie recipes is the amount of oats to flour. (I can't remember which was which, now.) These are not like the oatmeal cookies you usually buy/make, but they are rather addictive nonetheless. Since they contain honey and butter instead of sugar and Crisco, they are more cake-y than crisp/chewy. Try these instead of a Nutrigrain bar for your kids' snack sometime; these are better for you!

2 1/2 cups oats*
1 1/2 cups whole wheat flour*
1/2 t. cinnamon
1/2 t. baking soda
1/4 t. salt
1 c. honey or maple syrup
3/4 cup butter or margarine, softened
1/2 t. vanilla
1 egg
1/2 cup chopped nuts, optional
1/2 cup raisins, optional

Heat oven to 375 degrees. Lightly grease cookie sheet. Combine dry ingredients and mix well. Mix honey, margarine or butter, and vanilla until smooth. Add egg. Blend with dry ingredients, mixing thoroughly. Stir in raisins and nuts if using. Place rounded spoonfuls onto cookie sheet. Bake approximately 10 minutes. Cool.

Makes 50 small/medium cookies; cookies freeze well.

*You may also use 3 cups oats to 1 cup flour; these cookies will be more fragile and will spread more in the oven. They aren't "pretty," but I like them better. The recipe as given will produce a more cake-y cookie. This version doesn't freeze as well.

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