Serves: 3
Total Calories: 912

3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or margarine, at room temperature (1 stick)
1 egg large
1 teaspoon vanilla extract
1 1/2 cups oats
1/2 cup walnuts broken pieces or raisins
vegetable shortening

1. Place flour, baking soda, cinnamon, nutmeg, and salt in a small bowl. Stir to mix. Set aside to use later.

2. Place sugar, brown sugar, and butter or margarine in a large mixer bowl. Turn electric mixer on to medium speed and beat until well mixed. Add egg and vanilla and beat until well mixed, stopping mixer and scraping the sides of bowl several times. Turn mixer off.

3. Add all the flour mixture. Turn electric mixer on to low speed. Beat until ingredients are well mixed, scraping the bowl several times. Turn mixer off. Add oats and nuts or raisins and beat until blended.

4. Place a 12-inch long piece of waxed paper on the counter. Spoon dough onto the center and shape the dough with your hands to form a roll, about 9 1/2 inches long x 2 1/2 inches wide x 1 1/2 inches high. Wrap in the waxed paper. Chill in the refrigerator for at least 3 hours (or in the freezer for 1 hour-remember to set a timer).

5. When the dough has been chilled, turn oven on to 350°. Lightly grease cookie sheets with a paper towel dipped in shortening.

6. Remove the waxed paper from around the cookie dough and slice the dough with a sharp knife into 1/4 -inch thick slices. Place slices on cookie sheets with about 2 inches of space between each one.

7. Bake for 10 to 12 minutes or until lightly browned. Carefully remove from oven with hot pads. Remove cookies from cookie sheets with a pancake turner and place on a wire cooling rack to cool.

8. Store in an airtight container in a cool place.

Nutritional Facts:

Serves: 3
Total Calories: 912
Calories from Fat: 421

More Recipes from the Snacks 'n' Stuff Cookbook:
Butterscotch Brownies
Grandma's "Ice Box" Cookies