Oatmeal Lunch Box Drops

By chelyc13

Ingredients

• Add Ins & Variations:
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup packec brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon, pumpkin pie spice, or apple pie spice
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla or 1/2 teaspoon maple flavoring
• 1 1/2 cups all purpose flour
• 3 cups rolled oats
• Cranberry-Pumpkin: 1/2 cup canned pumpkin and 1/4 cup dried cranberries
• Tropical: 1/2 cup toasted coconut, 1/2 cup chopped dried pineapple or mango, and 1/2 cup chopped macadamia nuts
• PB&J: 1 cup peanut butter pieces, after dropping dough, use your thumb or a spoon to make an indentation in the top of each dough mound; sopoon 1/4 to 1/23 teaspoon strawberry jam into each indentation.
• Triple - Chip: 1 cup each butterscotch pieces, white baking pieces, and bittersweet chocolate pieces.

Preparation

Step 1

1. Preheat oven to 375. In a large bowl combine butter and shortening. Beat with an elec tric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, cinnamon, and salt. Beat until combined, scraping the side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in oats and desired add in. If desired, place dough in an airtight container; seal and chill overnight.

2. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheet. Add jam if using pb&j add in. Bake for 8 to 9 minutes or until light brown. Cool on cookie sheets for 2 minutes. transfer to wire racks; cool completely.