These are amazing and are baked regularly, often with variations. It's loosely based on the Vanishing Oatmeal Cookie recipe on the top of the Quaker Oats container. To vary, use half chocolate chips, half dried cranberries (I highly recommend this) OR half chocolate chips, half raisins (we call these Raisinoats) OR go traditional and use all raisins. This recipe makes 2 dozen cookies.
Ingredients
1/2 cup (1 stick butter)
1/3 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups oatmeal
1/2 bag chocolate chips
- Heat oven to 350 degrees.
- Mix butter and sugar until creamy.
- Add eggs and vanilla.
- Mix in combined flour, baking soda, cinnamon and salt.
- Mix in the oats and then the chocolate chips / cranberries / raisins.
- Optionally, refrigerate the dough for about half an hour to make it firm. The cookies will come out a little chewier this way, otherwise they'll be thinner and crispier.
- Tablespoon the dough onto an ungreased cookie sheet.
- Bake for 8-10 minutes if you didn't refrigerate the dough, or 10-12 minutes if you did refrigerate it.
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