Our favorite oatmeal cookies from Quacker Oats....I made a double batch tonight .....I baked a dozen and the rest of the dough is divided into batches to go to differnt homes (college kids) so they can freeze and bake at their whim.
I had to laugh because almost every ingridient was purchased with a coupon....from the eggs to the McCormick's vanilla, Gold Medal flour, Quacker Oats and even the raisins!! Even the parchment paper I baked them on....
The only non cpn item I used was my brown sugar which was a store brand
Ingredients:
1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup 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
Directions:
Heat oven to 350 F. In large bowl, beat margarine and sugars 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 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
BAR 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.
This recipe from CDKitchen for Quaker Vanishing Oatmeal Raisin Cookies serves/makes 4 dozen