My family is helping my sister move out-of-state this week, and I decided that for the 12-hour drive we would need some in-transit sustenance. I used a large ice cream scoop so that the cookies would be larger than usual.I took the "Vanishing Oatmeal Raisin Cookies" recipe from the Quaker Oatmeal box and modified it a little bit.
Carole's Oatmeal Raisin Cookies
1 c. butter, room temperature
1 c. firmly packed dark brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 t. vanilla
1 c. all-purpose flour
1/2 c. whole wheat flour
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. salt
3 c. oats
1 c. raisins
1. Preheat oven to 350ºF.
2. Beat butter and sugars and beat until creamy.
3. Add eggs and vanilla and beat well.
4. Add combined flours, baking soda, cinnamon, salt, and oats. Mix well.
5. Stir in raisins well.
6. Use an ice cream scoop and place cookies 1-inch apart on ungreased cookie sheet.
7. Bake 10 minutes. Switch oven shelves and bake another 5 minutes.
8. Cool on wire rack. Makes 16-24 cookies, depending on what size ice cream scoop used and how much dough was consumed!!
(NOTE: it is not safe to eat raw eggs, so I am not encouraging people to eat cookie dough)
1 c. firmly packed dark brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 t. vanilla
1 c. all-purpose flour
1/2 c. whole wheat flour
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. salt
3 c. oats
1 c. raisins
1. Preheat oven to 350ºF.
2. Beat butter and sugars and beat until creamy.
3. Add eggs and vanilla and beat well.
4. Add combined flours, baking soda, cinnamon, salt, and oats. Mix well.
5. Stir in raisins well.
6. Use an ice cream scoop and place cookies 1-inch apart on ungreased cookie sheet.
7. Bake 10 minutes. Switch oven shelves and bake another 5 minutes.
8. Cool on wire rack. Makes 16-24 cookies, depending on what size ice cream scoop used and how much dough was consumed!!
(NOTE: it is not safe to eat raw eggs, so I am not encouraging people to eat cookie dough)
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