Ingredients
-
3/4
-
1
-
1/4
-
2
-
1
-
1
-
1/2
-
1
-
1/4
-
2 1/2
-
-
-
-
-
Directions
Heavenly Oatmeal Raisin Cookies,These are soft, chewy drops of heaven. They’re less buttery than the recipe on the Quaker lid, so they rise more. Put them in tupperware and they stay soft forever. With chocolate chips they’re really sinful. They last a day in my house.,These are great cookies! I almost skipped this recipe because it makes 15 cookies. I didn’t want giant cookies so I made them smaller and got about 30 cookies. These spread out as they bake – they are not thick cookies. Baked in 12 minutes. I didn’t butter the baking sheet, but I let them cool about 30 seconds and then removed to the wire rack and they did not stick at all. I thought the flavor improved as they cooled. Next time I will increase the cinnamon. I’ll have to try with chocolate chips sometime as well. Thanks, LaLa.,Fantastic!!!! I took these to a dance and everyone raved about them. As one lady put it they are crisp on the outside and moist on the inside. I followed the recipe as written except I added extra cinnamon. This will be my oatmeal cookie for now on. Next time I will add chocolate chips. Thanks so much for sharing.
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Steps
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1
Done
|
Butter Baking Sheets. |
|
2
Done
|
Pre-Heat Oven to 350. |
|
3
Done
|
in a Bowl With Mixer, Cream Butter Until Fluffy. |
|
4
Done
|
Add Dark Brown Sugar and Granulated Sugar. |
|
5
Done
|
Continue Creaming Until Smooth. |
|
6
Done
|
Add Eggs and Vanilla, Blend Well. |
|
7
Done
|
Combine Flour, Baking Soda, Cinnamon and Salt. |
|
8
Done
|
Add Dry Ingredients to Sugar Mixture, Blend Well. |
|
9
Done
|
Stir in Oats and Raisins, Combine Well. |
|
10
Done
|
Drop Cookies on Baking Sheets (i Make Them Rather Large So They're Extra Chewy) Bake 12-15 Minutes Until Light Golden Brown. |
