These are great cookies for that back to school lunch or snack.

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
42
Yield:
42 cookies
Advertisement

Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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.

Cook's Note:

Chill the dough to prevent it from spreading.

Nutrition Facts

117 calories; protein 1.8g 4% DV; carbohydrates 17.5g 6% DV; fat 4.7g 7% DV; cholesterol 9mg 3% DV; sodium 101.7mg 4% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/08/2013
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. Read More
(9)
Advertisement