OATMEAL COOKIES

The recipe may be halved, doubled, or whatever without harm. The batter as well as the baked cookies freeze well. Thaw batter on countertop. Thaw cookies either in microwave or in oven.

(4 dozen cookies)

1 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup butter (softened to room temperature)
1 cup brown sugar (packed firmly into measuring cup)
1 1/2 cups quick cooking oats (uncooked)
2 large eggs (lightly beaten)
1 tsp vanilla extract
1 tsp almond extract
1 cup raisins
1 cup dates (chopped)
1 cup pecans (chopped)

1. Preheat oven to Sift together flour, baking powder, salt, cinnamon, and nutmeg until well blended.

2. In a separate bowl, stir softened butter with brown sugar until well mixed.

3. Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts.

Mix thoroughly. Stir in raisins, chopped dates, and chopped pecans. Mix well until batter is firm.

4. Drop small dollops (each about 1 heaping teaspoon about 2 inches apart onto a greased cookie sheet. Bake for 18 minutes in oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving.