Oatmeal Cookies

These are a favorite of my entire family's. And the great thing about them is that you can add different things (like raisins, chocolate chips, coconut, and nuts) to make them a little differently each time. I made these last month with chocolate chips and coconut for a Super Bowl party and the whole plate was gone before you could blink an eye.

Ingredients
3/4 cup margerine or butter softened
1 1/4 cups firmly packed brown sugar
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cups quick oats
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

May add:
1 cup raisins
1 cup chocolate chips
1 cup nuts
1 cup coconut 


Directions
1. Beat together butter, brown sugar, and egg. 
2. Add milk, vanilla, and quick oats. 
3. Add remaining ingredients. 
4. Use spoon to get 1 inch spoonfuls and place on lightly greased cookie sheet (no need to shape or flatten as they will do that in the oven).

5. Bake at 375 degrees for 10-12 minutes. 

Emily's Thoughts
The trick to making cookies that stay moist is to stack them after they've had a few minutes to cool (as in the back row in the picture above). Make sure they've cooled enough so that they don't stick to each other, but I usually stack them after I've taken the newest cookies out of the oven to make room for those to cool. Also, with these cookies, I sometimes let them rest on the cookie sheet for a minute after I take them out of the oven and before placing them on the cooling rack. This lets them firm up a little. 

Special thanks goes to my mom and my Aunt Marlys for this delicious recipe.