These can be gluten, dairy and/or sugar free - depending on how you prepare them.
Original recipe in Better Homes and Gardens New Cook Book (Souvenir Edition)
1 cup shortening, butter or coconut oil (you can also use 1/2 cup coconut oil to make them with less fat - and cut down oats)
1 1/2 cups brown sugar - or use 3/4 cup xylitol and 1/2 cup Dark Agave - or use 1 cup Sweet Perfection and 1/2 cup Dark Agave nectar
2 eggs
1/2 cup buttermilk or I use rice or oat milk and add 1 Tbsp lemon juice to make the buttermilk substitute
1 3/4 cup flour, oat flour, spelt flour or gluten free flour
1 teaspoon soda
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups quick cooking or gluten free oats. If using coconut oil, use 3 cups oats per 1/2 cup coconut oil - else they are too runny when you bake them
1/2 cup chopped walnuts - if you want
1/2 cup raisins if you want
Oven 400 degrees
Cream together shortening (or subsitute), brown sugar, and eggs till light and fluffy. Stir in buttermilk. Sift together dry ingredients; stir into
creamed mixture. Stir in oats, nuts and raisins.
Drop from tablespoon 2 inches apart on greased cookie sheet. Bake in hot oven for 6-10 minutes depending on your oven. Cool slightly, remove from pan Makes about 5 dozen. I make them very small and it makes more.