Wednesday, November 08, 2006

Know your Oats

I thought that the 80's were the height of the sugary breakfast binge. The days when any sweet treat in a cereal box with a catchy jingle could masquerade as breakfast. Cookies, marshmallows, Nintendo characters, all were welcome to the morning table.
(_ _ _ it's for breakfast now! _ _ _ it's a cereal-WOW!)
I thought that America had returned to it's fiber loving healthful ways, but that was before I came across this.

Breakfast Cookies. These show up in their full sized cookie glory with no cereal box to spiff up their image. (Does this qualify as "outside the box" thinking?)

Cookies are a delicious part of this complete breakfast!

Above is my most recent failed attempt at finding "the perfect" oatmeal cookie recipe. I am looking for a chewy, spicy oatmeal cookie that is not too sweet. If you are in possession of such a recipe I would love to have it!

1 comment:

Anonymous said...

for an extra spicy finish, I use fresh ground nutmeg and cinn - MP

Quaker's Best
Printed on back of 120 Anniversary Quaker Jar

1 1/4 margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour 1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
1/2 tsp ground nutmeg
3 cups Quaker Oats (quick or old-fashioned, uncooked)

Heat oven to 375.
Beat margarine and sugars until creamy. Add egg and vanilla, beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg, mix well. stir in oats; mix well.

Drop dough by rounded tablespoons onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets remove to wire rack. Cool completely. Store tightly covered.
About 3 dozen

Stir in 1 cup raisins or chopped nuts.