I LOVE oatmeal cookies! Its the one cookie I don't feel totally guilty eating by the handful. Oatmeal is healthy! Right? AND every recipe I make I don't use real sugar, I substitute with Splenda for baking. So, I tell myself they're sugar free and healthy and ok to eat for breakfast. I always fall back on the Quaker Vanishing Oatmeal Raisin Cookies recipe found on the lid of the oats container. I think it's the best oatmeal recipe I've found. One thing I'd really like to accomplish in the future is developing my own recipes. In the picture you see 4 containers of cookies because I can't just make one kind. I made ones with chocolate chips, M&Ms, raisins, walnuts and plain oatmeal. My absolutely favorites are the ones with M&Ms.
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar (I used the Splenda version)
- 1/2 cup granulated sugar (I used Splenda)
- 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 (Like I said, I also used Chocolate Chips, M&Ms, Walnuts)
- 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.
Orginally Made: January 17, 2012.
Source: Quaker Oats