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Chewy Oatmeal Cookies

09/11/2011

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In the world of cookies, there are three main kinds: chocolate chip, peanut butter and oatmeal. My preference is always chocolate chip, but hubs is a huge fan of my oatmeal cookies. I like to bake things for him to take in for the folks at work and this week it was oatmeal cookies.

I am a firm believer that raisins should have no part in an oatmeal cookie. It’s not that I am a raisin hater, I just don’t want them messing up the taste of my cookie.

Like all cookies, these are super easy and quick to make. For this round, I made a double batch of them and the box came home empty. Apparently, these were a hit. Hubs always liked them, but to have the entire marketing staff devour them, means they must be pretty tasty! Smile

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The butter is creamed and the sugars are added and blended until smooth. Eggs and vanilla go in and then all of the flour mixture is dumped in. I love easy recipes where you can just dump in all of the flour and there is no alternating wet and dry. Lastly, the oats are dumped in and mixed up. I like to use a half and half mix of quick cook oats and the regular. I like the mix of the little oats and the big ones in a cookie.

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I used my medium cookie scoop to make the the cookie balls. Before they went in the oven, I smashed them down a little with my hands. They don’t spread very much and I wanted them to have nice, flat tops. The bake up quick and cool on the counter. I never cool my cookies on racks. I guess I do it like my mama always did—she would cool the cookies on the kitchen table. So, I cool mine right on the counter—no racks needed.

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Since we are nearing the beginning of fall, it seems like the perfect time to make a cinnamon, oat treat. Every time I make these, they are a hit. They are great for treats at work, cookie trays, or just because. Enjoy!!

Chewy Oatmeal Cookies   (recipe adapted from www.quakeroats.com)

Ingredients

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon (I use about 3 teaspoons)
  • 1/2  teaspoon salt
  • 3  cups Quaker® Oats (I use half quick and half old fashioned, uncooked)

 

Preparation

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. Makes about 4 dozen.

 

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Meg

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