1 c butter, softened
1 c firmly packed brown sugar
2 eggs
1/2 c buttermilk
1 T vanilla
2-1/2 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp cloves
3 c oatmeal
1 c raisins
When you set the butter out to soften, combine the buttermilk and vanilla in a bowl, and stir in the raisins to let them soak. Cream together butter and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk mixture. Sift together flour, baking soda, baking powder, salt, and spices; stir into creamed mixture. Fold in oatmeal, blending well. Cover dough with plastic and chill at least one hour in the refrigerator. Drop by rounded teaspoons onto greased parchment paper lined cookie sheets. Bake at 350 for 10 to 12 minutes. Makes 4 dozen.
Gluten restrictions: Use all purpose gluten-free flour in place of the regular flour, and use gluten-free oats in place of the rolled oats.
04/04/06: tested as is with all purpose gluten-free flour; turned out wonderfully!
Oatmeal chocolate chip cookies
Add to the dough with the oatmeal, 1/2 c minced candied ginger and 1-1/2 c chocolate chips. Chill and bake as directed.
Oatmeal white chocolate cranberry cookies
When you set the butter out to soften, combine the buttermilk and vanilla in a bowl, and stir in 1 c craisins to let them soak. After creaming the butter and sugar, stir in the buttermilk, vanilla and craisins. Continue mixing the dough as directed, stirring in 1 c white chocolate chips with the oatmeal. Chill and bake as directed.
