1/2 cup dark brown sugar
1/4 cup white sugar
1/2 cup unbleached flour or whole wheat white flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old fashioned rolled oats
1/2 cup chopped nuts (any kind)
1/2 cup shredded coconut (optional)
1/2 cup chocolate chips (optional)
1/2 cup raisins or dried cranberries
1 teaspoon vanilla or butter rum extract or 2 tablespoons dark rum
1 egg
1 stick butter (8 tbsp), softened
1 tablespoon molasses or maple syrup (optional)
2 tablespoons oat bran (optional)

Preheat oven to 375°F (350°F for convection). Grease cookie sheets or line with parchment paper or Silpat (silicone baking sheets).

In the bowl of an electric mixer, combine all ingredients and beat on low/medium low speed just until combined. Scoop out with two large spoons or a cookie scoop and drop onto cookie sheets leaving 1-inch between cookies.

Bake in a preheated oven for about 8-12 minutes, watching carefully; remove from oven when edges are just beginning to brown. The larger the cookie, the longer it will take to bake.

Tips:

Do not overbake or the cookies will be dry. Adding molasses helps keep cookies moist and soft and adds to the nutritional value. Flour absorbs varying amounts of moisture based on weather and humidity conditions - if dough seems too dry, add a little liquid; if too moist, add a little flour or oatmeal until the consistency is just right. Remember that adding too much flour will also make cookies dry!

Bake up a few and taste one (or two!). If the cookies aren't sweet enough for you, sugar or honey can be mixed into the dough. A little bland? Add some vanilla or rum. Too dry or too crisp? Lower the oven temperature a bit, add some molasses or substitute/add a little vegetable shortening or organic coconut oil for the butter. Not enough crunch or texture? Add nuts (almonds, macadamias, walnuts, pistachios, pecans, sunflower seeds). Want to vary the cookies? Use Craisins or golden raisins or other dried fruits instead of the raisins. We soak our dried fruit/raisins in rum to plump them before baking. Sometimes we make our own flour substitute by processing oatmeal in the food processor until fine; you can also add oat bran to the flour for added nutrition.

Submitted by: CM