Wild Moon Cottage is a small working homestead in the pristine Ozark Mountains. We have dairy goats, poultry, organic herb and vegetable gardens, a start of a tiny fruit orchard, several black walnut trees, wild berries and fields of wildcrafting goodness. We raise our own milk, our own eggs, much of our own medicine and food. I do laundry by hand, make my own vinegar, candles, soap, bread, cheese ........ For a living I am an artist and herbalist. My goal for myself and our homestead is to be as self sufficient and self sustaining as possible.

Tuesday, December 9, 2008

All Purpose Oatmeal Cookies

3/4 c butter, softened
3/4 c sugar
3/4 c brown sugar, packed
2 eggs
1 t vanilla
1 1/4 c flour
1 t baking soda
1/2 t cinnamon
1/2 t salt
3 c oats (quick or regular)

Beat softened butter and both sugars together in large bowl. Add eggs and vanilla, and blend well.

In separate bowl mix flour, soda, cinnamon and salt. Gradually add to butter mixture, blending well. It will be very thick. Add oats and continue to blend well.

Drop heaping teaspoons onto baking sheet and bake at 375 for 8 to 10 minutes.

You can add 1 1/2 to 2 cups of add-ins such as raisin, dried cranberries, nuts, chocolate chips ....You can add orange or almond extract in place of the vanilla. I love orange extract and dried cranberries together.

What you don't use can be frozen or, stored in the fridge for up to a week. Before using remove from fridge and allow to come to room temperature so butter softens again.

Baked cookies keep well and make great gifts. You can also layer the dry parts in a nice jar and give as a gift with instructions attached. These cookies also travel well and are good for adding to lunch boxes or taking on trips.

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