Hannah's Recipes: Best Oatmeal Cookies

Saturday, January 26, 2008

Best Oatmeal Cookies

1-½ C. flour
3 C. oats
1 t. baking powder
1 T. wheat germ
1 T. coconut
½ t. salt
1 t. ground cinnamon
¼ t. ground nutmeg
1/2 cup raisins
1-¼ C. (2-1/2 sticks) butter
½ C. honey
1 egg
1 t. vanilla flavoring

Instructions: Heat oven at 375 degrees F. Beat butter and sugar until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt, and spices; mix well. Stir in oats. Drop by round tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Yield: 4-½ dozen

2 comments:

Anonymous said...: hello,
Just wanted to let you know tha Ive tried just about all of your recipes!! They are great! We had a wonderful time ast ya'lls house wish we could of stayed longer!!
Chasity Lutrick; May 20, 2008 at 6:33 PM
Hannah said...: Hello, Mrs. Lutrick!

Wow! I was so surprised to see your comment! I’m glad you like the recipes.
It’s funny that you wrote, because I’ve been think about you all lately. I miss Keana. Lydia and I were looking at a picture of her yesterday and saying how adorable she is. Hey, if you ever want to take me up on that offer…you know, the year’s supply of banana bread…? =D
I wish you could have stayed longer too. That was too bad, but I’m glad we got to spend some time together. It was a blessing.

Thanks for writing!

Hannah; May 22, 2008 at 10:04 AM

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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)