1 Cup firmly packed brown sugar
1/4 Cup granulated sugar
2 Eggs
1 teaspoon pure vanilla extract
1-1/2 Cups all-purpose flour
1 teaspoon Baking Soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 Cup Quaker® Oats (quick or old fashioned, uncooked)
1 Cup raisins
1/2 cup toast, chopped walnut or pecan
PREPARATION:
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, nut and
raisins; mix well.
Drop dough by rounded tablespoonfuls (or use an small ice cream scoop )onto ungreased or silicon liner cookie
sheets. Bake 9 to 10 minutes or until light golden brown at the edge. If using larger scoops, increase baking
time to 12-14 minutes. The center still looks like undercooked but they will continue cooking on hot sheets.
Let cookies cool 5 minute on cookie sheets, then remove to wire rack. Cool completely. Store cookies in an
airtight container.
eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, nut and
raisins; mix well.
Drop dough by rounded tablespoonfuls (or use an small ice cream scoop )onto ungreased or silicon liner cookie
sheets. Bake 9 to 10 minutes or until light golden brown at the edge. If using larger scoops, increase baking
time to 12-14 minutes. The center still looks like undercooked but they will continue cooking on hot sheets.
Let cookies cool 5 minute on cookie sheets, then remove to wire rack. Cool completely. Store cookies in an
airtight container.
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