Old Time Oatmeal Raisin Ice Box Cookies
|Butter||1 Cup (16 tbs) (At Room Temperature)|
|Granulated fructose||5 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Rolled oats/6 grain cereal||2 Cup (32 tbs) (If You Really Want Them Crunchy)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
In a large bowl, using an electric mixer set on slow to medium, cream butter and fructose until light and fluffy.
In a bowl, whisk together flour, nutmeg, and baking soda.
Gradually beat this into the butter mixture.
By hand, mix in vanilla and then the oats.
Mix in the raisins and then the chopped nuts.
The dough will be thick.
Divide dough in half.
Roll out a sheet of waxed paper for each dough section.
Fold waxed paper over dough and roll up into a log the dough log will be covered with several layers of waxed paper.
Repeat this with the second log.
Logs should be about 10 inches long.
Fold the ends under or tie them.
Refrigerate for at least 6 hours.
Preheat oven to 350Â° when ready to bake.
Remove waxed paper and cut dough into 1/2-inch-thick slices.
Place each slice on an ungreased baking sheet.
Using your fingers or a fork, push down on each cookie to spread it out a little.
Cookies can be placed close together.
Bake for 15 to 20 minutes or until medium brown.
Be careful not to let the edges burn.
By testing, you can make sure the cookies don't end up over- or underbaked.
When baked, remove from oven.
Cool for 5 minutes.
Use a spatula to place cookies on racks that are covered with paper towels.