Oatmeal Cookies Recipe
By far, this is the finest Oatmeal Cookies recipe I have ever tasted. I have a weakness for oats, thus I prepare this recipe often. Trust me! I am saying that you must try this Oatmeal Cookies.
Summary
MethodBaked
Ingredients
4 tablespoons (1/2 stick) unsalted butter, at room temperature
6 tablespoons brown sugar
1/4 teaspoon barley malt sweetener
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup stone-ground whole-wheat flour
1/2 teaspoon baking powder
1/2 cup raw wheat germ
1/2 cup rolled oats
1/2 cup raisins
Directions
Preheat the oven to 375° F.
If you do not have a nonstick baking sheet, very lightly butter a regular bak ing sheet.
In a mixing bowl, cream the butter, sugar, and barley malt sweetener.
Add the egg and vanilla extract and blend well.
Add the remaining ingredients and mix just until well blended.
Drop dough by teaspoonfuls onto the baking sheet, leaving 2 inches between each cookie.
Bake for 10 to 12 minutes and let cool on racks.
Store for 1 week in an airtight container, or freeze for up to 6 months.
If you do not have a nonstick baking sheet, very lightly butter a regular bak ing sheet.
In a mixing bowl, cream the butter, sugar, and barley malt sweetener.
Add the egg and vanilla extract and blend well.
Add the remaining ingredients and mix just until well blended.
Drop dough by teaspoonfuls onto the baking sheet, leaving 2 inches between each cookie.
Bake for 10 to 12 minutes and let cool on racks.
Store for 1 week in an airtight container, or freeze for up to 6 months.
