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Ingredients
| all-purpose flour (unsifted): 1 cup |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/4 tsp |
| salted butter: 1/2 cup (softened) |
| quick oats: 1 1/2 cups |
| eggs: 2 (large//lightly beaten) |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| seedless raisins (packed): 1 cup |
| dates - deglet noor (chopped): 1 cup (chopped) |
| pecans: 1 cup (chopped) |
High Fiber Oatmeal Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
36 serving(s)
Tags
- 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 (about 1 heaping teaspoon) 2 inches apart onto a greased cookie sheet.
- Bake for 18 minutes in 350 degree oven until golden brown.
- Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. (I liked them better the second day.).