I've been making these cookies for years, and originally got the recipe from the bottom of the Quaker Oats oatmeal cylinder lid. I made sure to never lose that lid, because these cookies consistently get rave reviews! My roommates and friends are obsessed and constantly request them, and I once ate at least 20 cookies in one night (it was delicious but not recommended, as these cookies are full of fiber...) I modified the original oatmeal-raisin recipe by using Ghirardelli white chocolate chips and Craisins, which is so much more fun! It's super easy to put together and even a half recipe yields about 40 cookies if you make them a little smaller. But I would suggest making the full recipe, because you will be sad when these babies are all gone.
Here's what you'll need:
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
pinch of salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup Craisins
1/2 cup white chocolate chips
Directions:
Heat oven to 350°F. In a large bowl, beat butter and sugars on medium speed of an electric mixer until creamy.
Add eggs and vanilla, beat well.
Add combined flour, baking soda, cinnamon and salt, and mix well.
Add oats and mix well.
Sprinkle craisins and white chocolate chips in gradually and mix in with a sturdy spoon.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets then remove to wire rack. Cool completely and store tightly covered.
Share and Enjoy!
No comments:
Post a Comment