Wolf Creek Oat Drops

Servings: 48 cookies


  • 1 Colorado Potato unpeeled, shredded, chopped
  • 1  tablespoon lemon juice
  • 3/4 cup butter or margarine
  • 3/4 cup brown sugar
  • 1/2  cup granulated sugar
  • 1  egg
  • 1  teaspoon vanilla
  • 1  teaspoon lemon or orange peel, finely shredded
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4  teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups quick-cooking rolled oats
  • 3/4 cup raisins (optional)


In a small bowl combine potato and lemon juice, toss to mix. Set aside.In a large mixing bowl, beat butter and sugars with an electric mixer until fluffy. Beat in egg, vanilla and lemon peel until well blended. Add flour, baking powder, baking soda and salt; beat to mix well. Stir in shredded potato mixture, oats and raisins(optional); mix well. Drop by rounded teaspoon 2-inches apart onto greased cookie sheet. Bake at 375 degrees for about 12 minutes or until edges start to brown. Remove cookies to wire rack to cool.