Oatmeal Jumbles with Family to Table’s, Natalie Kenny Marquez

ciKitchen

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.

Oatmeal Jumbles

I’ve put an * by the items I can purchase at my Illinois farmers market.

INGREDIENTS

  • 1/2 cup butter

  • 1 cup packed brown sugar

  • 2 eggs*

  • 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)

DIRECTIONS

  • 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.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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