Oatmeal Raisin Cookies

   Being a man, and not wanting to be wasteful, I was trying to figure out something I could do to use up the big box of Quaker Oats that I knew I'd never eat bowl by bowl.  It's not that I don't like oatmeal, because I do.  As a matter of fact, I prefer it over all the Sugar Smacks, Count Chocola, and other kid cereals that somehow find their way into my pantry. 
     Ok.. maybe I was just looking for something sweet to eat that I could say was semi-healthy in some way and oatmeal apparently lowers your cholesterol. 
     Make sure you follow the ingredients to the letter or your cookies may not come out so gool
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

  1. Heat oven to 35 0°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  2. Add eggs and vanilla; beat well.
  3. Add combined flour, baking soda, cinnamon and salt; mix well.
  4. Add oats and raisins; mix well.
  5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  6. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 08 min
  • Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan.
  • Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
  • Stir in 1 cup chopped nuts.
  • Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.
  • Substitute 1 cup diced dried mixed fruit.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed


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