Recipe: Quaker Oats Vanishing Oatmeal Raisin Cookies (or bar cookies)
Desserts - Cookies, Brownies, BarsQUAKER OATS VANISHING OATMEAL RAISIN COOKIES
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
Heat oven to 350 degrees 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. 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.
VARIATIONS:
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.
SUBSTITUTIONS:
- 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 for raisins.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1 3/4 cups and bake as directed.
Makes 4 dozen cookies
Source: Quaker Oats
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
Heat oven to 350 degrees 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. 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.
VARIATIONS:
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.
SUBSTITUTIONS:
- 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 for raisins.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1 3/4 cups and bake as directed.
Makes 4 dozen cookies
Source: Quaker Oats
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