I've been accused of making my cookies a little on the large side, so I like to give them room to spread out.
Joe was very pleased to come home to some homebaked goodies, and I enjoyed licking the bowl while making these. They're very chewy, like injure-your-jaw-chewy, and the oatmeal features prominently. Next time I might look for a recipe with a higher flour to oat ratio and add in more raisins since the cookies are a little too oaty. I don't know if that would work though since I haven't quite mastered the chemistry of baking.
Vanishing Oatmeal Raisin Cookies (courtesy of Quaker Oats)
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
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
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.