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Vanishing Oatmeal Raisin Cookies

Christy's Favorite

Prep
Cook
Serves 1person
Ingredients
1/2
cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4
cup(s) firmly packed brown sugar
1/2
cup(s) granulated sugar
2
eggs
1
teaspoon(s) vanilla
1-1/2
cup(s) all-purpose flour
1
teaspoon(s) baking soda
1
teaspoon(s) ground cinnamon
1/2
teaspoon(s) salt (optional)
3
cup(s) quaker® oats (quick or old fashioned, uncooked)
1
cup(s) raisins
Directions
1.
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 and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
2.
Serving Tips: 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.

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