Author of the Family to Table blog, Natalie Kenny Marquez, is back with a great recipe that will even get the kids stamp of approval.
I’ve put an * by the items I can purchase at my Illinois farmers market.
1/2 cup butter
1 cup packed brown sugar
1 teaspoon vanilla
1 cup sifted flour*
1/2 teaspoon baking powder
1/4 cup milk
1 1/2 cups rolled oats*
1 cup chopped nuts (like pecans and/or walnuts)*
1 cup raisins (or 1/2 cup raisins and 1/2 cup dates)
1 cup coconut (I used unsweetened)
Pre-heat your oven to 325 degrees.
Beat the butter until creamy. Then mix in the sugar until combined. Then add the eggs and vanilla and mix until combined.
Sift together the flour and baking powder. Add a little bit at a time until well blended.
Blend in milk.
Stir in rolled oats, nuts, raisins, and coconut.
Scoop by teaspoon sized portions, about an inch apart, onto an un-greased cookie sheet.
Bake for about 12-15 minutes.
Let cool and store in a sealed container. They won’t last long…
Side note: I see these cookies as a great after school treat alongside vanilla yogurt and fresh fruit.