Ingredients
-
3/4
-
1
-
1/2
-
2
-
1 1/2
-
1
-
1
-
1/4
-
1 1/2
-
1
-
-
-
-
-
Directions
Best Oatmeal Cookies,,These are pretty good. used regular margarine, the whole eggs, and left out the raisins, otherwise no ingredient changes. I think if I make them again, I will increase the spices. The dough was refrigerated overnight I made the cookies with a level #40 cookie scoop and flattened the cookies to about a half inch thick before baking. I got 37 large cookies. I did make the last cookie with a #30 scoop, just to see how big it would be and it came out the size of a tea saucer! So I will stick to the #40 or smaller in the future. I think I could probably gotten away with not flattening the cookies at all because they spread so much, then maybe they would have been a little thicker and not as crisp.
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Steps
|
1
Done
|
In a Large Mixing Bowl, Beat Margarine and Sugars Until Light and Fluffy. Add Egg Whites. |
|
2
Done
|
in a Medium Size Bowl, Combine Flour, Baking Soda, Cinnamon and Nutmeg; Add to Sugar Mixture. |
|
3
Done
|
Stir in Oats, Raisins and Vanilla. Chill 1 Hour. |
|
4
Done
|
Preheat Oven 350f. |
|
5
Done
|
Roll a Teaspoon of Dough Into a Ball and Place on an Ungreased Cookie Sheet. |
|
6
Done
|
Grease the Bottom of a Glass With Margarine, Dip Glass in Sugar and Use to Flatten Ball of Dough. Continue, Leaving Adequate Space Between Cookies. |
|
7
Done
|
Bake 10 Minutes. |
|
8
Done
|
Cool on Racks. |
