Your probably wondering why 10PM? Well that's because my hubby asked me for these oatmeal cookies at 10PM. His request, Oatmeal Raisin Cookies. I didn't hesitate to bake so I made the recipe on the Quaker Package.
What I did differently was use a Ice Cream scoop to drop the dough on the cookie sheet. They came out bigger and in my opinion BETTER cookie to enjoy! :0)) I made some coffee for my hubby and he enjoyed not one, but two of these yummy treats. I ate one and now I will probably not sleep all night because of the sugar. My hubby on the other hand drinks coffee every night, eats what-ever he wants and goes to sleep like a baby! Anyways, the best part of baking these cookies-THE SMELL! OMG, it makes it all worth it! That Cinnamon Smell...Yummy! Okay so they taste amazing also! Picture Time!
Ready to Bake!
Plate and Serve......YUMMY!
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 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
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.
Prep Time: 20 min
Cook Time Time: 08 min
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.