My babcia used to make these cookies every once in a while –she would always make them extra baked – meaning they were on the very brown side — some might call them burnt! But that’s the way she liked them and I just loved cookies so I didn’t care!
Nowadays, when I bake these, I’m lucky if I can get a dozen out of the batch! ( one recipe makes 4 dozen) I eat way too much of the raw cookie dough before I get them in the oven! So needless to say, my cookies are baked just enough to get a slight golden color!
Both ways are delicious. Your preference!
I made half the recipe for me and Nico the other night and we managed to eat them all up with some almond milk and a Netflix movie… ooops
Here is the recipe… enjoy!
- 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 ( I do 1/2 choc chips and 1/2 raisins)
- 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.
- 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.
- Makes 4 DOZEN! (unless you eat the raw dough like I do!)