Vanishing
Ingredients
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• 1/2 Cup(s) (] stick) p)u 6 table poons butter, soft ned
• 3/4 Cup(s) fim1ly packed brown ugar
• 1/2 Cup(s) granulat d ugar
• 2 Eggs
• 1 Teaspoon(s) aniJla
• 1-1/2 Cup(s) all-purpo e flour
• I Teaspoon(s) Baking Soda
• 1 Teaspoon(s) ground cinnan1on
• 1/2 Teaspoon(s) salt (optional)
• 3 Cup(s) Quaker® Oats (quick or old fashjoned, uncooked)
• 1 Cup(s) raisins
Cooking Instructions
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.
Serving Tips:
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 I cup chopped nuts. Substitute 1 cup semisweet chocolate chips