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Better late than never.....
hmmm, table won't format right, will try to email /pm too
Six Easy Oatmeal Cookies - Canadian Living Cookbook
Fill your cookie tins with six variations on a family-pleasing cookie.
In large bowl, beat 2/3 cup 5 1/3 oz or 151 grams) softened butter (with 1 cup packed brown sugar until fluffy.
Beat in 1 egg and FLAVOURINGS from first column.
In separate bowl, mix 1 ½ cups (4 ¾ oz)rolled oats (not instant), 1 cup (4.5 oz) all-purpose flour, ½ tsp each baking powder and baking soda and ¼ tsp salt. Stir into butter mixture along with ADD-INS until blended.
Refrigerate 30 minutes before shaping. If you refrigerate for longer then wait a ½ hour after taking from the fridge before scooping.
Drop by heaping tablespoonfuls, about 2 inches apart, onto greased or parchment paper–lined rimless baking sheets.
Bake in top and bottom thirds of 375°F oven, switching and rotating sheets halfway through, for 10 minutes or until golden.
Let cool on sheets on racks for about 2 minutes. Transfer to racks; let cool completely.
Makes about 36 cookies. Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.
Type Flavourings Add -Ins
Canadian Living Classic Oatmeal Cookies 1 tbsp vanilla; 1 tsp cinnamon 1 cup raisins
Chocolate Pecan Oatmeal Cookies 1 tsp grated orange rind ¾ cup chocolate chips; ½ cup chopped pecans
Butterscotch Crisp Oatmeal Cookies 1 tbsp vanilla 1 cup rice crisp cereal; ½ cup each quick cooking rolled oats (not instant) and butterscotch chips
Health Nut Oatmeal Cookies 1 tsp vanilla; ¾ tsp ground nutmeg ½ cup chopped hazelnuts; ½ cup wheat germ; ¼ cup sun- flower seeds; 2 tbsp flaxseeds
Trail Mix Oatmeal Cookies Dash almond extract 1/3 cup each slivered almonds, raisins and shredded coconut
Hermit Oatmeal Cookies 1 tsp cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves 1/3 cup each raisins, chopped dried apricots and chopped walnuts
Jean’s notes – I mix the Classic, Health Nut recipes and do a raisin, flax seed and wheat germ version. For the kids I do a wheat germ and chocolate chip version. I also use White whole wheat flour instead of all purpose, but that is only available in the US, I’m guessing NutriGrain flour would work the same way.
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