This one is adapted from the oatmeal cookie recipe that comes on the Quaker Oats oatmeal package. My variations are in brown.

• 1 cup (2 sticks) butter
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla

• 1/2 cup spelt flour
• 1/2 cup barley flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

• 3 cups oatmeal
• 1 cup chopped walnuts
• 1 cup dried currants

Creme the butter and sugars together, add the eggs and vanilla and beat well.

Sift together the flour, baking soda, cinnamon and salt. Mix into butter mixture. Do not overbeat.

Add the oatmeal, nuts and currants. Incorporate into other ingredients.

Bake at 350° for 12-16 minutes, until light brown. Let cool on the baking sheet.

This makes a thinner, crisper cookie than the all-wheat flour version. I've also made this with a combination of spelt and brown rice flours, which makes an even thinner cookie.

I like to use a cookie scoop; mine holds about a tablespoon and a half, one really rounded tablespoon.

You could use raisins, but I don't like raisins. If I can't find dried currants (try the health food grocer), dried cranberries work just dandy.

Tags: oatmeal, cookies, dessert, walnuts, dried currants