While there may not be anything healthy about these oatmeal cookies, they’re the perfect example of chewy perfection! It’s a good idea to swap the raisins for Craisins.
Ingredients
½ cup (1 stick) plus 6 tablespoons butter or margarine, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cup(s) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt (optional)
3 Cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins (or Craisins)
Instructions
Preheat 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 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.
Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 9x13-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. Yield: 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.
Recipe by Between Carpools at https://betweencarpools.com/back-of-the-box-recipes/