Oatmeal Cookies (Basic Shelf)

Oatmeal Cookies (Basic Shelf)

Full instructions on how to prepare and cook each delicious meal >> CLICK HERE

Don't forget to subscribe to my Youtube channel

Don't forget to subscribe to my Youtube channel



BASIC SHELF: This week we tried a recipe from the dessert section of the Basic Shelf Cookbook! We made Oatmeal Cookies and used chocolate chips instead of raisins. Oatmeal Raisin Cookie Recipe Basic Shelf Cookbook, Canadian Public Health Association (Page 106) 1 ¾ cups rolled oats ½ cup whole wheat flour 1 tsp ground cinnamon ½ tsp baking soda 1/3 cup margarine or butter ¾ cup lightly packed brown sugar 1 egg 1 tsp vanilla extract ½ cup raisins (or chocolate chips) ¼ cup water Turn on oven to 350F. Lightly grease a baking sheet. Mix oats, flour, cinnamon and baking soda in a medium bowl. Set aside. Put margarine in a large bowl. Mash it with the back of spoon to soften it. Add sugar and beat well. Add egg and mix well. Stir in vanilla extract. Add dry ingredients. Mix well. Stir in raisins or chocolate chips and water. Drop 12 teaspoonfuls of cookie dough onto the baking sheet, and press each one down slightly. Use about half the batter. Bake until golden brown around the edges. This will take about 12-15 minutes. If you like your cookies crisper, bake them a few minutes longer. Lift baking cookies off the baking sheet and cool. Repeat with the other half of the dough. Extra cookies can be frozen for up to 4 months. Source of thiamine, vitamin D, magnesium