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