Loving Lately #1: Oatmeal Cookies
A few of you may be aware that I have been searching for the perfect chewy oatmeal cookie. And the truth is I have been hoping to discover something amazing that has been hidden and that I could reveal to the world, as if the oatmeal cookie wheel hadn’t been invented. Then my good friend Molly came over to my house bearing the best kind of gifts, food. She brought the softest, chewiest, yummiest perfect little oatmeal cookies. Knowing what a talented baker she is, I asked her excitedly, “Molly did you come up with this recipe?” To which she replied “it came from the back of my Quaker Oats.” Of course it did, not sure why I hadn’t thought of that. My apologies and sincere thanks to Quaker Oats for letting me using their Vanishing Oatmeal Cookie recipe with my other brand organic rolled oats.
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins
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 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.
Molly didn’t even put raisins in hers, and they were great. And to those of you who sent me more oatmeal cookie recipes to try, I can’t wait to make them too. I think I just like oatmeal cookies.