These cookies are based on the recipe provided by Quaker Oats on their cartons of oatmeal, but are less fatty and taste better due to the addition of apple and nutmeg.
1 1/2 sticks softened butter
1 1/2 cups firmly packed brown sugar
1 tsp vanilla extract
1 1/2 cups flour (I like whole wheat or buckwheat)
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
3 1/2 cups oats
1 tart apple, peeled and diced into extremely small pieces
1 cup raisins
Preheat oven to 350 degrees. With an electric mixer, beat butter and sugar together until creamy. Add eggs and vanilla. Mix until smooth.
In a separate bowl, gently and slowly whisk together (you don't want to end up with clouds of flour everywhere, so I mean it when I say go SLOW!) the flour, baking soda, cinnamon, nutmeg, and salt.
With a wooden spoon, stir in oats in three portions to make it easier to incorporate. Make sure you use a shorter, sturdy spoon - I have broken a few by stirring this thick mixture with skinny ones. Add apple and raisins.
On an ungreased cookie sheet (or several), scoop rounded tablespoonsful of the mixture. Bake about 12 minutes and let cool.