Those of us who love cookbooks, love food co-ops and were cooking and baking 50 years ago may still have their original copy of Laurel’s Kitchen: A Handbook for Vegetarian Cookery & Nutrition. In it, you’ll find this wonderful recipe for Oatmeal School Cookies.
Consider substituting chocolate chips for the raisins and adding some chopped pecans, and use unsalted butter rather than margarine. The photos reflect these small changes. We enjoyed these at the annual meeting. Make plenty! They disappear quickly!
Ingredients
- 1/2 cup margarine
- 3/4 cup brown sugar
- 1 egg, slightly beaten
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1 cup wheat germ
- 1 1/2 cup rolled oats
- 3/4 cup raisins
- 1/2 cup toasted sunflower seeds of chopped nuts
Instructions
- Preheat oven to 375 degrees Fahrenheit. Cream together the margarine and sugar. Add the egg, vanilla and salt and beat well.
- Stir flour, baking powder, wheat germ and rolled oats together with a fork.
- Blend well with other ingredients, adding a tablespoon or more of water if necessary to hold the mixture together.
- Place by tablespoonful on greased cookie sheets. Flatten them slightly. Bake for 10 to 12 minutes.
Makes about 3 dozen.