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Toasted Oatmeal Cookies

June 19, 2009

These cookies were excellent!  Toasting the oatmeal first made a big difference in the flavour of these cookies and it only took a few minutes to do.  The recipe comes from a Better Homes and Garden’s Cookie book.  

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I really need to get that smudge cleaned off the camera lense!

Toasted Oatmeal Cookies

  • 1 1/2 cups regular rolled oats
  • 1/3 cup buttermilk (or sour your milk with vinegar)
  • 2 cups packed light brown sugar
  • 3/4 cups shortening
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 cup raisins
  • 1/4 cup shredded coconut*
  • 1/4 cup ground flax seed*

* You could subsitute these ingredients for nuts

Preheat the oven to 375 degrees.

Spread oats out on a cookie sheet and toast them in the oven for about 10 minutes tossing once or twice.  Keep a close eye on them during the last few minutes as they can burn quickly!     Put oats in a small bowl and mix in buttermilk.

In the mixer bowl, combine shortening and sugar.  Beat until light and fluffy and then add baking powder, soda, cinnamon, nutmeg and salt and beat until well combined.  Beat in eggs and vanilla.

Add oat/buttermilk mixture.

Add flour and mix until well combined.

Add raisins, coconut and ground flax seed (or nuts)

Scoop by rounded teaspoons onto parchment lined baking sheet and bake for about 10 minutes.   

***NOTE:  Cookies will be very puffy and chunky.  If you like puffy chunky cookies take them out of the oven and cool  OR  Take the back of a large spoon and gently squash the middle of the hot cookies!  (I thank my sister for this trick!)  The middles will look underbaked after you squash them, go with it!  They’re delicious!

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One Comment leave one →
  1. June 21, 2009 1:05 am

    These look simply Yummy! Just so you know, you have a thumb print on your lens! LOL…Hugs!

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