These tasty treats are good for snacking, but we also feel pretty good about giving them to the kids for a quick breakfast. (This is a revised version of Nutty Oatmean Cookies from Mark Bittman's Food Matters. I made note of some of my changes.)
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup of brown sugar
(note: I use just under a cup of sucanat in place of the sugars.)
1/2 cup flour
(note: I use gluten free flour)
2 cups rolled oats (not instant)
1 cup raisins or cranberries
1/2 cup chopped peanuts (or other nuts)
1/2 tsp cinnamon
2 tsp baking powder
1/2 cup almond milk (dairy is fine, if you prefer)
1/2 tsp of vanilla extract
You can add chocolate nibs and more spices (1/4 tsp of ginger, allspice or nutmeg) to change the flavor.
Heat over to 375.
Cream butter and sugars / sucanat. Add in egg, and beat until blended.
In another bowl, combine flour, oats, raisins, nuts. cinnamon and baking powder.
Add in butter mixture, then milk and vanilla. Stir until well blended.
It will be somewhat sticky. Spoon out tablespoon-sized mounds on ungreased cookie sheet. Bake 10-12 until lightly browned.