Oat So Good Cookies

Oat So Good Cookies
Source: Robin Hood Whole Wheat Flour
(Modified for Gluten-free)
Yield: 3 dozen
* pure oat products
¼ cup Butter, softened 50 ml
¼ cup Shortening 50 ml
½ cup Brown sugar, lightly
packed
125 ml
1 Egg, large 1
1 tsp Vanilla extract 5 ml
½ tsp Baking soda 2.5 ml
¼ tsp Salt 1 ml
1 cup Oat flour * 250 ml
1¼ cup Oats, rolled, old
fashioned*
300 ml
1 cup Chocolate chips ** 250 ml
1 cup Raisins ** 250 ml
1 cup Nuts, chopped 250 ml
** can add chocolate chips to half the recipe and
raisins to the other half
Cream butter, shortening, brown sugar, egg and
vanilla together until fluffy.
Add soda and salt to flour and mix well. Blend
flour mixture into creamed mixture. Stir in
remaining ingredients.
Refrigerate cookie dough for a half hour before
baking.
Drop by teaspoonfuls onto greased baking
sheets, allowing space for spreading.
Bake at 375°F for 8-10 minutes or until golden.
Cool 5 minutes on baking sheet before carefully
transferring to wire racks.

1 cookie has 7 grams of oats (flour and rolled
oats totaled).