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Recipe: Oatmeal Cookies Three Ways (Spicy Raisin Rounds, Nutty Brickle Chippers, and Candy Cookies)

Desserts - Cookies, Brownies, Bars
OATMEAL COOKIES THREE WAYS

1 1/2 cups butter, softened
2 cups packed brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
1/4 cup milk
2 teaspoons vanilla
3 3/4 cups all purpose flour
2 cups rolled oats

In an extra large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the rolled oats.

Divide dough into three equal portions. Choose on of the variations below to add to each portion of dough. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet.

Bake in a 375 degree F oven for 9-11 minutes or until edges are golden, but centers are soft. Cool on the cookie sheets for 1 minute. Transfer cookies to a wire rack and cool.

SPICY RAISIN ROUNDS:
Stir in 1 cup raising or dried currants, 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves. Continue as above.

NUTTY BRICKLE CHIPPERS:
Stir in 1 cup chopped chocolate covered English toffee or semisweet chocolate pieces and 1/2 cup chopped walnuts or hazelnuts. Continue as directed above.

CANDY COOKIES:
Stir in 1 cup snipped or chopped gumdrops or candy coated milk chocolate pieces. Continue as above.

Makes about 96 cookies
Source: Better Homes & Gardens Homemade Cookies
MsgID: 0220473
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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