Oatmeal Cookies

Preheat oven to 350 F.

* For the oats: Toast 4 cups of oats on a jelly roll pan at 350 F for 10 minutes giving them a stir halfway through. This really pumps up the flavor. Measure out 2 cups of whole oats and set them aside. Place the remaining toasted oats into a food processor or blender. Pulse until oats become flour. Now measure the oat flour—you need 1-1/2 cups of oat flour and 2 cups whole oats for this recipe.

In a large bowl, cream together the butter and sugars. Then add vanilla, dry pudding mix and egg. Next add the 2 cups of toasted whole oats, baking soda, salt and flours (the all-purpose flour and the oat flour). Last stir in the chocolate chips or raisins.

Place scoops of dough on a cookie sheet that you’ve lined with a Silpat or parchment paper. Bake at 350 F for 9 minutes.

Recipe makes 3 dozen.

*If you have kids who are picky eaters blend all of the oats into flour.