During our “sheltering at home” time, I set my mind to make Oatmeal Cookies (page 84).
I did not have pecans or walnuts, so I lightly toasted slivered almonds, about 1/2 cup and added 1/2 cup coconut to make up for the required cup of nuts. I wanted to add raisins, but had to use Craisins instead, about 1 cup.
I tasted the batter (I know this is wrong, but how can you know if something is missing?) and decided to “spice” it up with 1 teaspoon cinnamon and some freshly grated nutmeg, about 1/4 teaspoon.
Came out very tasty, with a hint of sweet and spicy.
Polly Cooks 