|1 cp. (2 sticks) butter or margarine, softened
1 cp. pure maple syrup (or 1 cp. firmly packed brown sugar for a milder flavor)
1/2 cp. granulated sugar (or sugar substitute)
1 teaspoon vanilla
1½ cps. all purpose flour (or Bisquick™)
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg (optional)
“dash” of ginger (optional)
3 cps. uncooked Quaker® Oats (quick or old fashioned)
1 cp. raisins (or 6 snack size boxes)
* Optional additions:
Hershey’s® Kisses® with Almonds or Hershey’s® Huggs®, semi sweet chocolate bits, pecan pieces (although pecans are very powerful in flavor), M&M’s®, etc. You get the point.
|PREHEAT OVEN to 350°F.
(I use wooden spoons - they don’t marr or bruise the ingredients - and I don’t even OWN a mixer! I use a hand whisk)
BEAT together margarine, sugar(s), and maple syrup until they form a creamy paste. ADD eggs and vanilla; and beat well. (Please, not whips or chains!) MIX in separate bowl/container the dry ingredients of flour, baking soda, cinnamon and salt. ADD to creamy paste stirring as you go... mix well. STIR in oats, raisins and other “goodies” you want to add and mix well until ALL of the oats are well coated.
DROP by tablespoonfuls onto a sprayed cookie sheet (using a rubber spatula,
“cheater,” or knife to scrape off spoon) spaced about 2” apart. BAKE 10-12
minutes until golden brown. COOL 1 minute on cookie sheet and remove to
wire rack or flat surface. Makes about 4 dozen small, wimpy cookies
and about 2 dozen large, hefty cookies. Either case, you’ll want to make
a COUPLE of batches in case the neighbors smell `em cooking.