16 January, 2012
Oatmeal Raisin Cookies
Yields: About 4 Dozen cookies
Ingredients:
½ pound (2 sticks) butter, at room temperature
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon real vanilla extract
1-½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups Quaker Old Fashioned Oats (uncooked)
1 cup raisins
Preparation:
Preheat oven to 350°
In large bowl, beat together butter and sugars with electric mixer until creamy.
Add eggs, one at a time, and vanilla; beat well.
In medium bowl, combine flour, baking soda, cinnamon and salt; mix well.
Gradually add flour mixture to butter mixture; mix well with a strong spoon.
Stir in oats and raisins; mix well with spoon.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely and then store them tightly covered.
Notes:
This is the recipe that used to be on the box of Quaker Oats Old Fashioned Oatmeal, called “Vanishing Oatmeal Cookies.” The new boxes have a recipe with different ingredient measurements.
Cranraisins can be substituted for the raisins, or you can use just ½ cup raisins and ½ cup cranraisins.
Sometimes I use 2 or 3 different types of raisins that altogether equal about 1 cup.
Other optional adds include any combination of:
½ cup chopped walnuts or pecans, or
½ cup chopped pitted prunes, or
½ cup chopped candied fruits for fruitcake, or
½ cup chopped dried mixed fruits, or
½ cup chopped candied fruits, or
½ cup milk chocolate or semisweet chocolate or butterscotch chips (omit cinnamon from recipe if adding chips)
These cookies do well when drizzled with a simple sugar glaze:
GLAZE
½ cup powdered sugar
1 tablespoon orange juice (or water)
In a small bowl, stir orange juice into the powdered sugar; mix well. Use a large spoon to drizzle the glaze over cooled cookies. Let stand until glaze sets.