Best Oatmeal School Cookies Recipes
OATMEAL SCHOOL COOKIES
Comes from "Laurel's Kitchen" cookbook. I've been told I should market these. It's very versatile...I add dried cranberries and different kinds of nuts as well as substituting flax seed, (which is an excellent source of omega-3 fatty acids) for some of the wheat germ. I feel pretty good about giving these to my kids and loved ones and I hope if you make them that you'll enjoy the same feedback as I do. mmm mmm
Provided by Carla R
Categories Drop Cookies
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Cream together the butter and sugar with electric beaters.
- Add the egg, vanilla, and salt and beat well.
- Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
- Add raisins so they get rolled in flour and don't stick together.
- Blend well with other ingredients; I usually end up using my hands.
- Add a little water if necessary to hold mixture together.
- Place by tablespoonful on greased cookie sheets.
- Flatten them slightly.
- Bake for 10-12 minutes.
OATMEAL SCHOOL COOKIES
This is also from the New Laurel's Kitchen cookbook. I think that there are different versions in different publications of this cookbook. Anyway, the only change I've made is to substitute cherries for the raisins.
Provided by ktmrider
Categories Drop Cookies
Time 30m
Yield 24 cookie, 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cream butter and sugar until fluffy.
- Add egg, vanilla, and salt, and beat well.
- Stir flour, baking powder, wheat germ and rolled oats together with a fork. Blend well with other ingredients, adding a tablespoon or more of water if necessary to hold the mixture together.
- Place by tablespoonful on greased cookie sheets. Flatten them slightly.
- bake for 10 - 12 minutes.
- Makes 24.
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