These little bits are a hit at social gatherings, but we also enjoy making a large quantity and freezing them to bring to work the following week. In the microwave, they reheat in 20 to 40 seconds. Very adaptable!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 42 |
| Yield: | 42 cookies |
Ingredients
- 1 cup brown sugar
- ¾ cup margarine
- ½ cup white sugar
- 2 eggs
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups quick-cooking oats
- 1 cup golden raisins
- ½ cup chopped walnuts
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
- Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
- Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
- Bake in preheated oven until golden, about 10 minutes.
- Chill the dough to prevent it from spreading.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 102 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
As this recipe’s first reviewer I wish I could rate it higher to give it a better start but neither Hubs nor I cared for these much. I had my concerns about these from the beginning but I resisted the urge to tinker with the recipe because in this case I thought it important to make these as is (except for using butter rather than margarine) and not put my own spin on them. First, I’m always a little skeptical of a basic cookie dough that calls for milk, or any liquid for that matter. It generally isn’t necessary. Also, I was afraid I wouldn’t like the spices as listed. I generally don’t like any spice with oatmeal cookies but a little cinnamon is fine. This recipe, by contrast, had no cinnamon, but rather a little nutmeg and quite a substantial amount of cloves. I doubted I would be a fan of that but I kept an open mind. My concerns, however, bore out on both issues. The milk wasn’t necessary at all – in fact, it made a dough too loose and sticky and a cookie much too soft – and kind of unattractive too I might add. As for the spices, the taste of cloves is overbearing, even off-putting. I’m afraid I can’t recommend this recipe.