I don’t know if it’s my favorite cookie yet since I’ve not stopped eating the dough to bake them, but here’s the modified version I came up with based on someone else’s oatmeal cookie recipe. They had more fat and sugar and one less egg but used 1/4 cup water instead. Odd, since that’s equivalent to an extra egg? And by cutting out 1/4 cup butter I put a serious dent in the fat.

1/2 cup butter
1 cup brown sugar, firmly packed
(will do bit less next time)
1/2 cup granulated sugar
(will do bit less next time)
2 eggs

1 teaspoon vanilla

3 cups oats (uncooked)

1 cup flour

1 teaspoon salt

1 teaspoon cinnamon
1/2 teaspoon baking soda

up to 1 cup raisins or chocolate chips (optional)
- we did Craisins
up to 1 cup nuts or coconut (optional) - we did almonds & coconut

Preheat oven to 325°F.
Beat together butter, brown sugar, and granulated sugar until creamy. Add eggs, vanilla. Beat until mixture is light and fluffy.
Thoroughly combine flour, baking soda, cinnamon and salt, then add to the sugar mixture. Mix well. Stir in oats, craisins, and chopped nuts/coconut. (Either the quick or old-fashioned type of oats is fine.)

Drop by rounded tablespoonfuls onto cookie sheets (greased).
Bake 12 - 14 minutes or until golden brown. Let the baked cookies cool for one minute on the cookie sheet, then remove them to a wire rack.

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