When it comes to baked goods, are you into raisins? Or chocolate chips?
I'm a chocolate chipper, myself.
I like raisins. Plain, by the hand. But can't say I'm a fan of them in my cookies. Give me ooey-gooey, chocolate any day.
My mom started making these when I was in high school and they are one of my sister's favorites. They are pleasantly chewy due to the oats and they have just a hint of cinnamon. And the good thing about them is that they please both raisin and chocolate lovers. Just add whichever you prefer.
Oatmeal Chocolate Chip Cookies
Makes 4 dozen
Total Time: 1 1/2 hours
1 cup butter, slightly softened (2 sticks)
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon, scant
1/2 tsp. salt
3 cups oats (quick-cooking and old fashioned both work well)
1 cup chocolate chips (or nuts or raisins)
In the bowl of a standing mixer, cream together butter, brown sugar and white sugar.
It should take about 3 minutes.
Add eggs and vanilla.
Beat until incorporated, about 1 minute.
In a separate bowl, combine flour, baking soda, cinnamon and salt.
Add dry ingredients to the mixer and mix until combined, about 1 minute.
Stir in the oats.
And the chocolate chips.
Or raisins if you prefer. Or nuts.
Drop by tablespoonfuls onto ungreased cookie sheet, or one lined with parchment paper.
I always use parchment paper. It makes such great cookies.
Bake for 10 - 12 minutes at 350 degrees.
Do not overbake or the cookies will be hard instead of pleasantly chewy.
Recipe from the lid of the Quaker Oats can.
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