| 1 | Preheat oven to 350 °F. |
| 2 | Sift together flour, baking powder, salt, cinnamon and nutmeg until well blended. |
| 3 | in a separate bowl, stir softened butter with brown sugar until well mixed. |
| 4 | stir sifted dry ingredients into butter-sugar mixture. |
| 5 | Stir in dry oats and beaten eggs. |
| 6 | Add vanilla and almond extracts. |
| 7 | Mix thoroughly. |
| 8 | Stir in raisins, chopped dates and chopped pecans. |
| 9 | Mix well until batter is firm. |
| 10 | drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased cookie sheet. |
| 11 | Bake for 18 minutes in 350 °F. |
| 12 | Oven until golden brown. |
| 13 | Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. |
| 14 | notes: |
| 15 | * delicious high-fiber oatmeal drop cookies -- these oatmeal cookies are for cookie lovers to splurge with. |
| 16 | Not only are they great tasting, but they are very high in fiber content and easy to make. |
| 17 | The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. |
| 18 | In fun, i call them "invisible oatmeal cookies" because they are wont to disappear whenever unguarded. |
| 19 | Enjoy. |
| 20 | * if any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unexpected visit. |
| 21 | * the recipe may be halved, doubled, or whatever without harm. |
| 22 | The batter as well as the baked cookies freeze well. |
| 23 | Thaw batter on countertop. |
| 24 | Thaw cookies either in microwave or in oven. |
| 25 | : difficulty: easy. |
| 26 | : time: 30 minutes. |
| 27 | : precision: measure the ingredients. |
| 28 | : george robertson : tandy electronics r&d, fort worth, texas : ihnp4!sys1!sysvis!george |
| 29 | : |
