At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, June 22, 2012

Mom's Oatmeal Cookies (Fish, Soy and Nut-Free)

In honor of Thanksgiving (this post was originally posted on Thanksgiving :) ), I have to say that one of the things I am most grateful for is my mother. She has always been there for me whenever I needed her to either pray, lend an ear or give out hugs. The other thing that I can always seem to remember that we would do together was make cookies. This is one of the recipes we made together all the time, and still do, and hope that (when you make it in your home) you will be reminded of all those things that you are most grateful for. :)
Please note that this recipe is fish and soy-free (if you use all soy-free ingredients) and nut-free if you don't add any. :)

Mom's Oatmeal Cookies

3/4 Cup salted, full-fat butter

1 Cup brown sugar

1/2 Cup white sugar

1 egg

1/8 Cup Water

1 teaspoon vanilla

1 Cup soy-free flour
1/2 to 1 teaspoon salt

1/2 teaspoon baking soda

3 Cups quick oats or old fashioned oats

1. Preheat oven to 350oF.
2. Cream butter and sugar really well.
3. Add egg, water and vanilla. Mix well.
4. Add flour, salt and soda. Mix well.
5. Stir in oatmeal until well incorporated.
6. Drop by spoonfuls onto ungreased cookie sheet.
7. Bake for 8 to 10 minutes until desired doneness.

Variations: You can add 1/2 to 1 teaspoon cinnamon, a bag of chocolate chips (white, milk, etc. - whatever's your fancy (soy-free chocolate)), 1 cup nuts (almonds, pecans or walnuts) and/or 1 cup dried cranberries/raisins.

Have fun making this recipe your own! :)

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