.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.