Name: Oatmeal Raisin Cookies

Ingredients:

• 14 tablespoons butter, softened
• 3/4 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose floor
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 1 cup raisins
• 3 cups Quaker Oats (quick or old-fashioned)

Instructions:

• Heat oven to 350ºF
• In a 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 tablespoons onto ungreased cookie sheets
• Bake 8 to 10 minutes until light golden brown
• Cool one minute on cookie sheets
• Remove to wire rack and cool completely
• Store tightly covered

Comments: For bar cookies, bake 30 to 35 minutes in ungreased 13x9-in metal baking pan
5/19/2020 - Everything went well until I dropped the dough on the cookie sheet. I used too large a spoon and got monster-sized “cookies”. They ran together during baking and took about 20 minutes to reach golden brown. The result was sort of like bars, but I could not get them off the cookie sheet with equal sizes. I don’t have enough wire racks for that many cookies.
7/13/2020 - This time was better. I made a half recipe, but accidentally used a full cup of floor rather than 3/4 cup. I made sure to use the correct amount of oatmeal. The dough was firm, not juicy like last time. I used two cookie sheets and got 29 medium cookies.
2/28/2023 - I made a half recipe. I used heaping soup spoons to drop the dough on the cookie sheet, and got 16 cookies.

Source: Quaker Oats box

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