Vanishing Oatmeal Raisin Cookies
- Number of Servings: 48
Ingredients
# 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 QuakerŽ Oats (quick or old fashioned, uncooked)# 1 cup raisins
Preparation
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.
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.
* Prep Time: 20 min
* Cook Time Time: 08 min
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. VARIATIONS: 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.
Yield
4 DOZEN
Nutrition Information
1 cookie
Number of Servings: 48
Recipe submitted by SparkPeople user MTHOM407.
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.
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.
* Prep Time: 20 min
* Cook Time Time: 08 min
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. VARIATIONS: 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.
Yield
4 DOZEN
Nutrition Information
1 cookie
Number of Servings: 48
Recipe submitted by SparkPeople user MTHOM407.
Nutritional Info Amount Per Serving
- Calories: 82.0
- Total Fat: 2.2 g
- Cholesterol: 13.2 mg
- Sodium: 43.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.7 g
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