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Oatmeal Cookies


Got a cookie monster in your home?

This is a nice oatmeal cookie recipe and while it does have sugar & butter (things we don’t want too much of), it isn’t overly sweet.  Dick loves his cookies, so we try to keep a stash of cookie dough balls on hand in the freezer and he can bake them when he needs a fix (this also results in a little portion control  – he can bake just enough for dessert – so no temptation for extras!


  • 1-1/2 cups rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 stick butter (softened)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins or craisins
  • 1/4 cup walnuts (or other nuts or your choice but walnuts have more antioxidents)
  • 1/4 cup dark chocolate chips


  • In a bowl, toss together the flour, cinnamon, baking soda, raisins, nuts & chocolate chips.
  • In a mixer, blend the butter and sugars.
  • Add egg & vanilla to the egg/sugar mixture and mix well.
  • Fold or beat in dry ingredients until evenly incorpated.
  • Using a melon baller, scoop cookie dough into balls.  If you are baking right away, preheat oven to 350 and place cookie dough balls on cookie sheet lined with parchment; press dough with fork tines to flatten a bit.
  • Bake for about 10 minutes til cookies are brown lightly browned.


  •  If you don’t want to bake them all, scoop the extras onto a pan, lined with parchment (they can be close together because you’re going to freeze them, not bake them.
  • Put sheet in freezer and leave there until they are frozen.
  • Quickly remove them from pan and put in freezer bag, return to freezer and leave until you are ready to bake the next batch!

Warning:  be sure to return the frozen cookie dough immediately to the freezer – it you don’t you’ll end up with a big blob of cookie dough and have to redo!

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