Oatmeal Cookie/Florida
Yield
2 dozenPrep
15 minCook
11 minReady
26 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
margarine
|
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | each |
eggs
or equal amount egg substitute |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
rolled oats
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
margarine
|
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 1 | each |
eggs
or equal amount egg substitute |
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
rolled oats
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
Directions
Heat oven to 375℉ (190℃).
Beat margarine and sugars until fluffy.
Beat in egg and vanilla.
Add combined flour, baking soda, salt and spices; mix well.
Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheet.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie.
