Nothing warms me up, or my house, like baking a batch of cookies. Today I was craving an oatmeal based cookie. I opted for the Quaker Oats classic recipe for Oatmeal Raisin; but it seemed a tad boring so I used jumbo red raisins and added a dose of chocolate chips to satisfy my sweet tooth.
C's first taste of a cookie was a hit. Well, who can resist yummy oatmeal with sugars, raisins, and chocolate? Okay, hers was sans chocolate, but still...
And yes, every cookie should be accompanied by a glass of milk. Pinky up!
And yes, every cookie should be accompanied by a glass of milk. Pinky up!
CRO (Chocolate-Raisin-Oatmeal) Cookies, adapted Quaker Oats recipe
1/2 c. (1 stick) plus 6 tablespoons butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp vanilla
1-1/2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 c. Quaker® Oats (quick or old fashioned, uncooked)
1 c. jumbo raisins
1 c. chocolate chips
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, raisins and chocolate chips; mix well.
Drop dough 1 1/2-2" rounded balls onto ungreased cookie sheet lined with parchment paper. Chill unbaked cookies for 10-20 minutes then place in the oven.
Bake 8 to 10 minutes or until light golden brown around the edges. Do not overbake. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in an airtight container.
Makes about 2 dozen depending on size of cookies you create.
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