"This oatmeal cookie recipe uses part whole wheat flour, and old fashioned oats, not quick oats, so it's got more wholesome whole grain goodness and dietary fiber. You choose what to add, either baking raisens or semi-sweet chocolate chips, it's perfect either way (or with neither). Makes a nice textured cookie with plenty of butter and vanilla flavor. Serve warm from oven. These cookies are very soft, with a wonderfully gooey center, they will fall apart when first from oven (and that's the way I like them), they will become easier to pick up after about 3 minutes of cooling time. Recipe makes"
In medium sized mixing bowl, cream butter and sugars together on medium/high speed until fluffy. Add egg and vanilla, and mix on high til slightly creamy. Add all-purpose flour, soda, salt, cimmamon, and nutmeg, and blend in on low speed (really NO need to dirty another bowl for the dry ingredients). Add wheat flour, blend in on low speed. Add milk and oats, blend on low til thoroughly mixed in (the milk is just to thin the dough enough to allow you to mix it, add another tablespoon if needed). Fold in your choice of raisens or chocolate chips. Set mix aside in refridgerator. Turn on oven to 325 degrees. When oven is preheated, drops large spoonfuls of dough on cookie sheet, space at least 2 inches apart as they will spread. Bake about 8-9 minutes or until edges begin to brown. Do not over cook, centers will NOT look browned. If you like a crisp cookie, go ahead and cook for 10-12 minutes. Remove from oven and use spatula to remove cookies from sheet and transfer onto plate or wire rack. Serve warm from oven, or cool on rack to serve later.