1 c Flour
2 t Baking powder
1/2 t Salt
1 t Cinnamon, ground
1/4 t Nutmeg, ground
1/2 c Butter (softened
-to room temperature) 1 c Brown sugar (packed
-firmly into measuring cup) 1 1/2 c Oats, quick-cooking
-(uncooked) 2 lg Eggs (lightly beaten)
1 t Vanilla extract
1 t Almond extract
1 c Raisins
1 c Dates (chopped)
1 c Pecans (chopped)
Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, cinnamon and nutmeg until well blended. In a separate bowl, stir softened butter with brown sugar until well mixed. Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, chopped dates and chopped pecans. Mix well until batter is firm. Drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased cookie sheet. Bake for 18 minutes in 350 degree F. oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. NOTES: * Delicious high-fiber oatmeal drop cookies — These oatmeal cookies are for cookie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to make. The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. In fun, I call them “Invisible Oatmeal Cookies” because they are wont to disappear whenever unguarded. Enjoy. * If any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unexpected visit. * The recipe may be halved, doubled, or whatever without harm. The batter as well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies either in microwave or in oven. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : George Robertson : Tandy Electronics R&D, Fort Worth, Texas : ihnp4!sys1!sysvis!george : Copyright (C) 1986 USENET Community Trust