Thursday, September 22, 2011

.oatmeal smorgasbord cookies. 

.these cookies can be adapted to have whatever nut, type of chocolate, or dried fruit that you please.
Follow the recipe below and when adding the 2 cups of goodies fill a bulk food bag at the grocery store with whatever tasty treats you desire. In this recipe I used; walnut pieces, sliced almonds, dried cranberries, dried blueberries, coconut, and dark chocolate chips.
.grocery list.
  •  1cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour or whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt (optional)
  • 3 cups quick-cooking oats
  • 2 cups of goodies
  • .directions.
  • .cream together butter, sugars, and vanilla.
  • .add 1 egg at a time to the creamed mixture.
  • .combine in a seperate bowl flour, baking soda, salt (if desired), and oats.
  • .fold in goodies.
  • .pre-heat oven to 325 degress.
  • .place heaping spoon size balls of dough on an ungreased pan.
  • .cook for 15 mins (depending on oven strength).
  • .for chewy cookies remove from heat when they still look undercooked.
  • .let cool on drying rack for 5 mins.
  • .serve with a cup of organic 1% milk.
  • .enjoy.

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