In an effort to adopt a healthier whole foods diet, I have been eating whole oat oatmeal for breakfast.
Over the weekend, I decided to try out the vanishing Oatmeal Cookie recipe on my oatmeal box.
My family LOVES cookies and I thought this would be a great way to have a "healthy treat"!
This is the recipe I used and I they turned out perfect!
Vanishing Oatmeal Raisin Cookies
- 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
PreparationHeat 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
VariationsBar 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.
Even my pickiest eaters loved these cookies!
This recipe makes alot, in two days these cookies had "vanished".
As I transform my cabinets I hope to use whole wheat flour in the next batch.
Thank you for stopping by!