So the weather has really cooled down here in the past couple days. It’s been in the 50’s or lower at night so it’s officially fall in Texas! I love it! So last night was a great night to make something tasty that would be great with a big ole glass of milk… Oatmeal Chocolate Chip Cookies!
It’s one of my favorites and it’s even better that the recipe can be found on the bottom of the oatmeal container lid. All my recipe books are currently in storage. Plus, since it has oatmeal in it, it must be good for you right?!
I remember calling my mom one night asking for her recipe as they were always super tasty. She told me all I had to do was look at the bototm of the Quaker Oats lid. Love it when recipes can be found that easily!
Yum!
Enjoy!
“Vanishing Oatmeal Raisin (Chocolate Chip) Cookies”
1/2 cup (1 stick) plus 6 Tbsp. butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins (or chocolate chips in my case)
Directions
1. Heat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon and salt; mix well.
4. Add oats and raisins (or chocolate chips); mix well.
5. Drop dough by rounded tablespoons onto ungreased cookie sheet.
6. Bake 8-10 minutes or until lightly golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Makes about 4 dozen.