Recipe for "oatmeal-cook-1"

NAME

     OATMEAL-COOK-1 - Delicious high-fiber oatmeal drop cookies.
     These oatmeal cookies are for cookie lovers to splurge with.
     Not  only  are they great tasting, but they are very high in
     fiber content and easy to make.  The recipe is mine  and  is
     based  on  several different ideas in different cookbooks as
     how to best to make them.  In fun, I call  them  ``Invisible
     Oatmeal  Cookies''  because they are wont to disappear when-
     ever unguarded.  Enjoy.

INGREDIENTS (4 dozen cookies)

     200 g     flour
     10 ml     baking powder
     2.5 ml    salt
     5 ml      ground cinnamon
     1 ml      ground nutmeg
     125 g     butter (softened to room temperature)
     200 g     brown sugar (packed firmly into measuring cup)
     120 g     quick cooking oats (uncooked)
     2         large eggs (lightly beaten)
     5 ml      vanilla extract
     5 ml      almond extract
     150 g     raisins
     150 g     dates (chopped)
     250 g     pecans (chopped)

PROCEDURE

          (1)  Preheat oven to 175 deg. C.  Sift together  flour,
               baking  powder,  salt,  cinnamon, and nutmeg until
               well blended.
          (2)  In a separate  bowl,  stir  softened  butter  with
               brown sugar until well mixed.
          (3)  Stir sifted dry ingredients into butter-sugar mix-
               ture.   Stir  in  dry  oats  and beaten eggs.  Add
               vanilla  and  almond  extracts.   Mix  thoroughly.
               Stir   in  raisins,  chopped  dates,  and  chopped
               pecans.  Mix well until batter is firm.
          (4)  Drop small dollops (each about 7 ml)  about  5  cm
               apart  onto  a  greased  cookie sheet. Bake for 18
               minutes in 175 deg. C  oven  until  golden  brown.
               Remove  from  cookie sheet, lay flat, and cool for
               10 minutes before serving.

NOTES

     If any children (young or old) live within smelling distance
     of  your  stove,  make  extra cookies for when they suddenly
     show up for an unexpected visit.
     The recipe may be halved, doubled, or whatever without harm.
     The  batter  as well as the baked cookies freeze well.  Thaw
     batter on countertop.  Thaw cookies either in  microwave  or
     in oven.

RATING

     Difficulty: easy.  Time: 30 minutes.  Precision: measure the
     ingredients.

CONTRIBUTOR

     George Robertson
     Tandy Electronics R&D, Fort Worth, Texas
     ihnp4!sys1!sysvis!george