Monday, August 13, 2007
I love a good oatmeal raisin cookie
I wouldn't classify oatmeal raisin cookies as my favorite (mostly because they usually have nuts), but I do really love them every now and then. I tried the recipe Jamie posted for 9021 Oatmeal Cookies. They were pretty yummy and got me thinking of some of my favorite Oatmeal Raisin Cookie Recipes. Here they are:
Vanishing Oatmeal Raisin Cookies
(this is actually the recipe from the Quaker Oats Lid)
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt (optional)
1 cup raisins
Heat oven to 350.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool one minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
For Bar Cookies: Bake 30 to 35 minutes in ungreased 9x13 metal baking pan.
Oatmeal Chocolate Raisin Cookies
A Pampered Chef Recipe
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup butter, softened
3/4 cups packed brown sugar
1/2 cup granulated sugar
2 3/4 cups old-fashioned or quick oats
1 1/2 cups chocolate covered raisins
1 cup chopped pecans (optional)
Preheat oven to 35o.
Combine flour, baking soda and pumpkin pie spice; mix well and set aside.
Beat butter and sugars until creamy. Add eggs and beat well.
Add flour mixture; mix well. Stir in oats, raisins and pecans, if desired.
Make into 1 1/2 inch balls, drop on cookie sheet about 2 inches apart. Flatten slightly.
Bake 13-15 minutes or until edges are golden brown.
Cool 3-5 minutes then move to cooling rack.
Makes 3 1/2 dozen. Store in tightly covered container