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 Quaker® 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
ulltil 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 round
?3/
blespoonfuls onto ungreased cookie sheets.
Bakejl.-1<,”TO t,f;,;;,/o, until light golden brown. Cool 1 minute on cookie sheets; remove to
wire rack. Cool completely. Store tightly covered.
Prep Time: 20 min t/.
Cook Time Ti? /:L-/ T
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 kl