In a small bowl, whisk together the flour, salt, and baking soda. Ingredients 1 cup raisins 3 cups Quaker Oats (quick or old fashioned, uncooked) 3/4 cups firmly packed brown sugar 1 teaspoon vanilla 1 1/2 cups all. Sometimes, you really should follow the recipe. Line 2 large baking sheets with parchment paper. Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined. Turns out that particular direction is spot on - do not bake on parchment or they will not be as crispy as they should be. In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft. Add eggs one at a time, beating thoroughly after each one. Also, I baked some on parchment paper, and the rest as the recipe suggested, on ungreased baking sheets. In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft. I did change a few things from the original recipe though - certified gluten-free oats, not Quaker, and, replaced the regular all-purpose flour with gluten-free. So, after dumping the whole mess into the garbage can, I retrieved the container of Quaker Oats from the pantry, and used the tried and true “Vanishing Oatmeal Cookie” recipe, that I had made hundreds of times in the past. Not only did they not hold together, they also had a weird metallic taste. Martha wouldn’t publish a recipe that wasn’t fabulous, would she? My first thought was, “what is holding them together?”, yet, I was thinking maybe it’s some magical combination that somehow works. The recipe listed: pecans processed into a flour, rolled oats, baking powder, cornstarch, salt, olive oil, maple syrup and chocolate. I should have known, really, I read the ingredients and thought how could that create a cookie? I read the first review, that asked if there were perhaps an ingredient or two missing, and I still proceeded to make them. With a tablespoon, drop onto the prepared baking sheets, leaving about 2 inches between the cookies. Stir the sifted mixture into the creamed mixture until blended. Into another bowl sift together the flour, baking soda, baking powder, salt, and spices. If you are in possession of the Martha Stewart Magazine with the recipe for Pecan Oat and Dark Chocolate-Chunk Cookies, be warned, the recipe just does not work. Stir in the buttermilk and vanilla extract.
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