Oatmeal-Raisin Cookies

Vietnamese food


1 Cup (2 stick) unsalted butter, softened
1 Cup firmly packed brown sugar
1/4 Cup granulated sugar
2 Eggs
1 teaspoon pure vanilla extract
1-1/2 Cups all-purpose flour
1 teaspoon Baking Soda
1 teaspoon ground cinnamon
1/2 teaspoon salt 
2 Cup Quaker® Oats (quick or old fashioned, uncooked)
1 Cup raisins

1/2 cup toast, chopped walnut or pecan

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, nut and
raisins; mix well. 
Drop dough by rounded tablespoonfuls (or use an small ice cream scoop )onto ungreased  or silicon liner cookie
sheets. Bake 9 to 10 minutes or until light golden brown at the edge. If using larger scoops, increase baking
 time to 12-14 minutes.  The center still looks like undercooked but they will continue cooking on hot sheets.
Let cookies cool 5 minute on cookie sheets, then remove to wire rack. Cool completely. Store cookies in an 
airtight container.

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