Friday, July 6, 2012

Independence Oatmeal Cookies

In honor of Independence Day, I made these little sweet treats for a friend and wanted to share this simple and quick recipe with all of you. Now I may be on the other side of the world, but I wanted to bring the festive independent spirit of the USA down under. Having shape cutters available in your kitchen arsenal comes in handy as you make treats throughout the year for various occasions. My star cutter is definitely the most used and worked perfectly for a homemade birthday gift. Usually you roll the dough out and then cut the cookie shapes out but with denser batters, you can fill the shape, gently remove it and then bake.

Cookies are classic for most every occasion and this simple recipe offers a quick and delicious dessert or afternoon snack. Bake standard circles or use cutters to create display worthy treats.


4 cups dry Whole Oats 
2 cups Flour (not self-rising)
1 teaspoon Salt
1 teaspoon Baking Soda
1-2 cups Raisins
1 cup of Pure Cane Sugar
1 cup of Light Brown Sugar (packed)
2 Eggs
2 Tablespoons Real Vanilla 
1 cup Milk
1 cup softened Butter

Heat oven to 375.

Mix all wet ingredients plus sugars together in a bowl until mixtures is light and fluffy. In a separate bowl, mix together dry ingredients until well blended. Pour wet ingredients into dry ingredients and work until mixture is easy handled. You may find using your hands offers the best distribution. Form into 1-inch balls. If using cookie cutters, evenly fill the design with the mixture using a spoon or wet hand. Place about 3 in. apart on ungreased cookie sheet. Bake for 8-10 min. or until lightly browned. Immediately remove from cookie sheet & place on cooling rack. Best served warm with milk.                                            

Makes 4 dozen cookies.

Hints: Use real butter and not margarine. You could also add walnuts or pecans to make them a bit more decadent. Buttermilk can be substituted for the milk. Cookies will store in the freezer for up to 3 months or more.