Oatmeal Raisin Cookies
This is my favorite time of the year and I love to bake these Oatmeal Raisin cookies. One of my traditions is to ask the kids their favorite cookie for me to bake. This year my daughter has asked for sugar cookies (in various shapes of choice) and my son wants the peanut butter blossoms. My favorite is the oatmeal raisin cookies that I have baked for at least the last 6+ years.
You can find the recipe on the lid of the oatmeal container, Enjoy!!!! I bake these every Christmas!
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins(SunMaid Baking Raisins, if available)
Heat oven to 350°F. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 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.
Before Oats and Raisins
Serving Tips: 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. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit the cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.