Recipe: Soft Oatmeal-Cookies

Paula A. Tomey-Allen

Adapted from America's Test Kitchen

Makes about 5 doz cookies

1 ½ C. Raisins

1 ½ C. Dates

¾ C. White Flour

¾ C. Whole Wheat Flour

1/2 tsp. Sea Salt
1/2 tsp. Baking Powder
1/2 tsp. Nutmeg

½ tsp. Cinnamon

3 1/2 C. Oatmeal

1/2 lb. (2 sticks) Butter, softened

1 C. Light Brown Sugar, packed
1 C. Granulated Sugar
3 Large Eggs
1 tsp. Watkins Vanilla Nut Extract

½ C. Skippy Super Chunk Peanut Butter

½ C. Crushed Peanuts

Preheat oven to 350 degrees. Spray cookie sheet.

Combine raisins and dates in small bowl and cover with hot water. Let set.

Whisk flours, salt, baking powder, nutmeg and cinnamon together in medium bowl. Fold in oatmeal.

With electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add peanut butter and peanuts.

Strain water from raisins and dates. Add to dry mixture and mix well.

Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula.

Using cookie dipper or large tablespoon, drop dough onto cookie sheet, leaving at least 2 inches between each ball.

Bake until cookie edges turn golden brown, 20 - 22 minutes. Transfer to waxed paper.