Mock Rum And Raisin Cookies

• 2 C. All purpose flour
• 2 tsp. Baking powder
• 1/2 tsp. Baking soda
• 1 C. Quick oats
• 1/2 C. Butter
• 1/2 C. Granulated sugar
• 2 Eggs
• 1/2 C. Molasses
• 4 Tbsp. Pineapple juice
• 1 tsp. Almond extract

1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. In a small bowl combine molasses, pineapple juice and almond extract together and stir to thin molasses out. Set aside
4. Blend flour, b. powder and b. soda together in a small bowl. Set aside
5. Mix butter, molasses mixture and sugar in a large mixing bowl and beat on medium speed with an electric mixer until butter dissolves completely
6. Add eggs to butter mixture and mix until light and smooth
7. Mix in quick oats and continue to beat on medium speed with mixer until a firm batter is developed
8. Stir in dry ingredients and mix all ingredients together to make a soft dough with enough flour to prevent sticking when making the cookies
9. Roll out small amounts of dough with your hands and place on cookie sheet 2 inches apart
10. Bake in preheated oven for 10 minutes
11. Remove from oven and place on wire rack to cool before storing in a container

flour, baking powder, baking soda, oats, butter, sugar, eggs, molasses, pineapple juice, almond extract

Taken from www.epicurious.com/recipes/member/views/mock-rum-and-raisin-cookies-52623851 (may not work)