Oatmeal Cookies

Preheat oven to 350°F. In a medium size bowl mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a seperate large bowl mix together at medium speed until well blended the butter, eggs, vanilla, brown sugar, white sugar. When the ingredients in the large bowl have been mixed, mix in the coconut and raisins then gradually mix in the contents of the medium bowl into the large bowl at medium speed. Then gradually add the quick oats. Drop from a tablespoon 2 inches apart on a cookie sheet. Bake in the oven for 16 minutes on middle rack (can also use bottom rack but you must take out the cookies on the bottom rack after 14 minutes). Cool for a couple of minutes then remove from cookie sheet and place on a rack to cool. Makes about 36 cookies.

Tips/Suggestions
I now normally only use ¾ cup brown sugar and ¾ cup white sugar instead of what is listed here. Be advised though the shape will be different and that is the only difference.
This recipe can be done with no sugar (makes it dry), or ¾ cup sugar, or 1 cup sugar . The lack of sugar will cause the cookies to be thicker. You can also get away with leaving out the salt because it doesn't seem to do anything (might be there as a preservative). This recipe is hard to completely ruin.
Instead of butter you can use margarine or Crisco or lard because I have experiment with all of them and it doesn't make any noticeable difference.
You can add 2 ripe bananas and/or 1 cup shredded carrots (mash the bananas and add to the bowl with the liquid ingredients - the butter and eggs - , add the carrots with the dry ingredients). If you add bananas use only ¾ cup of brown sugar and no white sugar (you can use white sugar instead of brown sugar).
With this recipe you can use 2 ripe bananas or 1 cup unsweetened applesauce as a substitute for eggs and sugar but only use one item per item per mix (ex. batch 1 use 2 bananas instead of 2 eggs, batch 2 use 2 bananas instead of all the sugar, batch 3 use 2 bananas instead of eggs and 1 cup applesauce instead of the sugar - tastes great). If you are replacing eggs with bananas you might have to reduce the sugar (depends on your preference).
You can get away with not using the baking soda and baking powder but it will make the cookies thinner and crunchier. Personnally I would not leave them out.
You can substitute the flour with rice flour but you are going to have to add an ingredient that will make the ingredients stick together (bananas or xanthan gum or guar gum or maybe another egg or maybe another food that is sticky) (I use 2 bananas and it works great - you might have to reduce the sugar - depends on your preference). If you don't add (bananas) to the rice flour batch the cookies will crumble on you when you remove them from the cookie sheet if you are not extremely careful (freeze the cookies and eat frozen so that they don't fall apart - tastes great and is gluten-free).

Great Big Brownie Recipe/Oatmeal Cookie Brownies

Preheat oven to 350°F
WARNING!!! This recipe might (more than likely will) hurt or strain or pull a muscle in your arm(s). DO NOT use a mixer to make this because there is a chance you could burn out the motor either now or eventually.
Make a oatmeal cookie recipe to the point where the next step would be to put it on a cookie sheet (but don't)
Make a brownie recipe (I always buy a mix at the store) to the point where the next step would be to pour it into a pan (but don't)
Pour the brownie mix into the oatmeal cookie mix and stir with a strong mixing spoon. You will know when it is ready when it is dark brown in color and your arms are hurting. Takes about 5 to 10 minutes to mix properly.
Pour onto a large cookie sheet and pour the rest into a small pan.
Bake for 35 minutes at 350°F or until nothing sticks to a toothpick.

Gluten Free Oatmeal Cookies