Wednesday, May 5, 2010

10PM Oatmeal Raisin Cookies!!!


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. 

The recipe is called Vanishing Oatmeal Raisin Cookies.  It's the recipe on the package.  I have made these before but this time they came out sooo much better. 

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!
Cooling Down.....
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

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

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.