A ‘NOT TOO SWEET’ OATMEAL COOKIE

Ask Gary or my girls, I’m a pushover for an oatmeal cookie. Plain, with whole grains, coconut, raisins or dates; I love them all! This new recipe I tried is a good recipe. It’s not too sweet, allowing the nuttiness and flavour of the oats to shine out. The recipe made 5- 3/4 dozen. Great for all you cookie monsters. Because there are no nuts, these cookies can be taken to school. I know you will enjoy them too!

INGREDIENTS:

• 3/4 cup butter flavour Crisco shortening (soft, at room temperature)

• 1 cup brown sugar, packed

• 2 eggs

• 2 tsp. pure vanilla extract

• 1/3 cup milk (divided)

• 1 cup of chopped dates

• 3 cups quick-cooking rolled oats

• 1 cup unbleached all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. fine salt

METHOD:

-In a bowl, pour 1/2 of the milk over the 3 cups of rolled oats. Stir and set aside for a few minutes.

-In a large bowl, cream together the butter flavour Crisco shortening, brown sugar, eggs and vanilla. Add the remaining 1/2 of the milk into the creamed mixture. Mix well.

-Stir the oats and milk mixture into the above creamed ingredients.

-Lastly add the flour, baking powder and salt into the cookie batter. Mix well to combine.

-I used a cookie scoop to drop the cookie batter onto parchment lined cookie sheets.

-Bake the cookies in a pre-heated 325 degree F. oven for 12 minutes. Cool cookies on a wire cooling rack.

-Store cooled baked cookies in a cookie jar or Tupperware. Extras freeze well in ziploc bags. ENJOY!