1 1/4 C. margarine
3/4 C. firmly packed brown sugar
1/2 C. Granulated sugar
1 egg
1 tsp. vanilla
1 1/2 C. all- purpose flour
1 tsp. baking soda
1 tsp. salt (optional)
1 tsp. cinnamon (optional)
1/4 tsp. nutmeg (optional)
1/2 C. cooked wild rice
3 C. oatmeal (uncooked)
Preheat oven to 375*. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats and wild rice. Drop by rounded teaspoonfuls onto un-greased cookie sheet. Bake 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in a tightly sealed container.
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