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1 C Butter (3/4 C canola oil) (226g butter)
- In large bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla.
- In medium-sized bowl, mix flour, soda, salt, cinnamon, mace, nutmeg and cloves together. Gradually add dry ingredients to creamed mixture, mixing until completely blended.
- Mix in oats, nuts and raisins.
- Preheat oven to 350F. Lightly grease cookie sheets and drop teaspoonfuls of dough about 2” apart. Flatten each mound slightly.
- Bake for 8-10 minutes for a soft cookie, 12 minutes for a crunchy cookie.
- Cool on wire rack.
1 C Sugar (200g) – add to ziploc bag
1 C Brown Sugar (215g) – add to ziploc bag
2 Eggs, large
2 t Vanilla
Place ingredients below in Ziploc bag to save time
1 ½ C Flour (97.5g AP & 105g WW & 3 T Flax Meal)
1 ½ t Baking Soda
1 t Salt
1 t Cinnamon
½ t Mace
½ t Nutmeg
½ t Ground Cloves
Exclude these ingredients from Ziploc bag above
3 C Rolled Oats (270g)
1 C Walnuts or Pecans, chopped (raisins, dried cranberries) (100g nuts)
1 C Raisins, golden (120g)