The Vanishing Oatmeal Raisin Cookies from Quaker Oats are delicious, but personally I think that chocolate chips improve anything, so that’s how I always make them. On the other hand, you can also use dried cranberries, butterscotch chips, peanut butter chips… Whatever you love best, really!
Oatmeal Chocolate Chip Cookies
Adapted from Quaker Oats
Yield: 48 cookies
- 1/2 lb (2 sticks) butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar (optional, depending on how sweet you like desserts)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup chocolate chips OR raisins OR dried cranberries OR butterscotch chips OR peanut butter chips…
- Preheat oven to 350ºF.
- Beat together butter and sugar(s) until creamy.
- Beat in eggs and vanilla.
- Beat in baking soda, cinnamon, and salt.
- Beat in flour.
- Stir in oats and chips OR dried fruit.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10-12 minutes, or until golden brown.
- Cool 1 minute on cookie sheet, then transfer cookies to wire rack to finish cooling.