Oatmeal Cookies Recipe. All Variations

Preheat the oven to 350°F.

Place all ingredients in a mixing bowl and combine thoroughly by hand. Drop by heaping teaspoons on a cookie sheet lined with parchment paper, 1 inch apart.

Flatten them slightly with your hand. Bake one sheet at a time. Bake 15 minutes. The texture should be crisp. Leave one baked cookie out for a few minutes to cool: If it is not perfectly crisp, return the cookies in the oven to crisp 1 to 2 more minutes. Store at room temperature in a cookie tin. Makes about  3 dozen cookies.

Variations: Short and sweet selection please!

• Use flax oil or coconut oil or other nut oil instead of light olive oil.

 

• Throw in 1 cup of unsweetened grated coconut.

 

• Throw in 1/2-1 cup chopped nuts (pecans, walnuts, hazelnuts, peanuts, etc.) or seeds (sunflower, pumpkin, flax, sesame, poppy, chia, hemp, etc.).

 

• Throw in ½ cup raisins, or other dried fruit, larger ones chopped.

 

• Omit the cinnamon, and play with different spices. Cardamom, ginger, lemon zest, lavender, nutmeg, anise seeds (I love the anise with the sesame seeds)

 

• Throw in 1 1/2  cups best-quality bittersweet or semisweet chocolate chips. In this case, use a little less sugar/stevia

 

• Cranberry lovers take note: While fresh cranberries last, look as I do, for exciting ways to use them. Frozen and thawed will work too. Use the basic recipe, and throw in 2 cups fresh cranberries, coarsely chopped in a food processor, and 2 cups chocolate chips.