Every time I open the tub of Quaker rolled oats there is the same recipe mocking me on the inside of the lid. It's been there for a while, and I finally gave in and tried the "Vanishing Oatmeal Raisin Cookies" recipe. I'm glad I did! It's the best oatmeal cookie recipe I've tried. Of course I couldn't see the point of actually using raisins and opted for bittersweet chocolate and butterscotch chips instead, but do as you like.
1/2 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker old fashioned oats, uncooked
1 cup raisins (or chocolate chips, butterscotch chips, etc.)
Preheat oven to 350 degrees. Beat together butter and sugars until light and creamy.
Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon and salt;
add to mixer and mix well.
Stir in oats and raisins (or chips).
Drop by rounded tablespoonfuls onto cookie sheet. The recipe says an ungreased cookie sheet, but I prefer to line my cookie sheets with my bff parchment paper. Bake 10-12 minutes until golden brown. If you prefer a chewier cookie (like me) remove when just the edges are golden brown, for a crispier cookie let the whole cookie brown. This recipe yields about 4 dozen cookies. That is too many cookies for my family to eat at once, so....
I take about 2/3 of the dough, line it out on plastic wrap...
roll it up and place it in a gallon size freezer bag in the freezer. Now we can enjoy fresh baked cookies anytime...
just slice frozen cookie dough with a sharp knife and add about one minute to the baking time.
Happy baking!!