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Best: Oatmeal Cookies

Author/Submitted by: Recipe by Canadian Living Test Kitchen, Source: Canadian Living magazine, Oct 94; Presented in article by Elizabeth Baird: "Baking Up The Best"
Servings: 34
Categories: Cookies / Desserts


4 1/2  cups  All-purpose flour
4 1/2  cups  Quick cooking oats
4  cups  Firmly packed brown sugar
1  tablespoon  Baking powder
1  tablespoon  Baking soda
2  teaspoons  Salt

1/2  cup  Butter, softened
3 1/4  cups  Best: Oatmeal Cookie Mix, see recipe
1    Egg, beaten
4  teaspoons  Water
1  teaspoon  Vanilla

1. Best Oatmeal Cookie Mix: In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. Transfer to airtight container; store in cool, dry place for up to 2 months. Stir well before using.

2. Oatmeal Cookies: In large bowl, using electric mixer at low speed, beat butter into "Best: Oatmeal Cookie Mix" until well blended. Stir in egg, water and vanilla until blended.

3. Drop by tablespoonfuls onto greased baking sheet. Bake in 375F/190C oven for about 10 minutes, or until golden. Let cool in pan on rack for 3 minutes; remove to rack to cook completely.

4. Variations: Oatmeal Chocolate Chip Cookies: Add 1 cup chocolate chips, peanut butter chips or chopped milk chocolate-covered toffee bar after beating butter into mix. Makes 41 cookies.

5. Oatmeal Raisin Cookies: Add 1 cup raisins and 1 ts cinnamon after beating butter into mix. Bake for 12 minutes. Makes 38 cookies.

6. Hermits: Omit vanilla. Add 1/2 cup each raisins, chopped walnuts and chopped candied fruit, 1 ts cinnamon, 1/2 ts nutmeg and 1/4 ts ground cloves after beating butter into mix. Makes 44 cookies.

7. Lemon Coconut Cookies: Omit vanilla. Add 1/2 cup shredded coconut and 2 ts grated lemon rind after beating butter into mix. Makes 38 cookies.

Cookies can be stored in airtight container for up to 5 days or frozen for up to 2 weeks.

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