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Cookies without Nuts
oatmeal cookies
Oatmeal Cookies (with brown sugar, cinnamon, raisins or chocolate chips, flavored with vanilla)
Originated from: North America and Italy
Occasion: Any time
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec,1996)

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3/4 cup (180 mL) butter or margarine, softened
1 cup (250 mL) brown sugar
1/2 cup (125 mL) granulated sugar
1 egg
2 tablespoon (30 mL) water
2 teaspoons (10mL) vanilla
2/3 cup (160 mL) Robin Hood all-purpose flour
3/4 teaspoon (3 mL) baking soda
1 teaspoon (5 mL) cinnamon
3 cups (750 mL) Old Mill oats
1 1/2 cups (375 mL) raisins or chocolate chips


Beat first 6 ingredients on mixer until creamy.

Add remaining ingredients; mix well.

Drop dough by tablespoonsful onto greased baking sheets.

Press flat for crispy cookies, or leave mounded for chewy cookies.

Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes, or until light golden.

Makes about 30 cookies.


The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Amber Mirza. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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