Aug 22, 2014

Oatmeal Cookies, chewy

1/2 cup (1 stick 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 (old fashioned, uncooked)
1 cup raisins
Prep Time: 20 minutes
Cook time: 8 to 10 minutes
Yield: 4 dozen
Instructions for the Best Oatmeal Cookies Recipe:

Heat oven to 350°F. In 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.
Pro Tip: I always use a high grade vanilla. It makes a big difference in all my recipes. I highly recommend using Vanilla from Mexico. It’s the best I’ve ever tasted. Here are a few good ones inthis link.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. I used the Artisan Metal Works baking mats for the perfect cookie every time.
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. Note the time frame can take a little longer depending on the size of your cookie too. Bake until golden brown.

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