(New) Vanishing Oatmeal Raisin Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the Quaker carton (current as of 2012). Also includes variations for Bar Cookies and High Altitude Cooking. I like to substitute the craisins instead of raisins. You might also want to add a dash of nutmeg for an even better taste. Ingredients:
7/8 cup butter, softened |
3/4 cup brown sugar, firmly packed |
1/2 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour (for high altitude use 1 3/4 cups) |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt (optional) |
3 cups quaker quick oats or 3 cups old fashioned oats, uncooked |
1 cup raisins |
Directions:
1. Heat oven to 350°F.
2. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Add oats and raisins; mix well.
6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
7. Bake 8 to 10 minutes or until light golden brown.
8. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
9. For *Bar Cookies* Bake 30 to 35 minutes in an ungreased 9 x 13 - inch metal baking pan.
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