OATMEAL COOKIE

OATMEAL COOKIE image

Yield 36 cookies

Number Of Ingredients 30

Main Ingredients
================
2/3 cup (150 ml) softened butted
1 cup (250 ml) packed brown sugar
1 egg
1 1/2 cup (375 ml) rolled oats (not instant)
1 cup (250 ml) all purpose flour
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp salt
Flavouring / Addin Options
==========================
Classic Oatmeal
F: 1 tbsp (15 ml) vanilla; 1 tsp (5 ml) cinamon
A: 1 cup (250 ml) raisins
Chocolate Orange Pecan Oatmeal Cookies
F: 1 tsp (5 ml) grated orange rind
A: 3/4 cup (175 ml) chocolate chips; 1/2 cup (125 ml) chopped pecans
Butterscotch Crisp Oatmeal Cookies
F: 1 tbsp (15 ml) vanilla
A: 1 cup (250 ml) rice crisp cereal; 1/2 cup (125 ml) each quick-cooking rolled oats and butterscotch chips
Health Nut Oatmeal Cookies
F: 1 tsp (5 ml) vanilla; 3/4 tsp (4 ml) nutmeg
A: 1/2 cup (125 ml) chopped hazelnuts; 1/2 cup (125 ml) wheat germ; 1/4 cup (50 ml) sunflower seeds; 2 tbsp (25 ml) flaxseeds
Trail Mix Oatmeal Cookies
F: dash almond extract
A: 1/3 cup (75 ml) each silver almonds, raisins and shredded cocnut
Hermit Oatmeal Cookies
F: 1 tsp (5 ml) cinnamon; 1/2 tsp (2 ml) nutmeg; 1/4 tsp (1 ml) ground cloves
A: 1/3 cup (75 ml) each raisins, chopped dried apricots and chopped walnuts

Steps:

1. In large bowl, beat 2/3 cup softened butter with 1 cup packed brown sugar until fluffy. Beat in 1 egg and Flavourings in from chosen option. 2. In separate bowl, mix together 1 1/2 cups rolled oats (not instant), 1 cup all-purpose flour, 1/2 tsp each baking powder and backing soda and 1/4 tsp salt; stir into butter mixture along with Add-Ins from chosen option until blended. 3. Drop by heaping tablespoonfuls (15 ml), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. 4. Bake in 375 F (190 C) over for 10 minutes or until golden brown. Let cool on pans on racks for about 2 minutes. Transfer to racks; let cool completely. (MAKE-AHEAD: layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)